6 cloves garlic, finely chopped
1/2 cup olive oil
4 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon paprika
1/2 teaspoon dried rosemary
2 teaspoons dried sage
12 (4 ounce) boneless, skinless chicken breast halves
1 (8 ounce) can tomato sauce
1 (16 ounce) can tomato paste
1/2 cup water
2 tablespoons white sugar
1 (3 ounce) can tomato paste with lemon zest
1 1/2 teaspoons dried oregano
1/8 teaspoon ground black pepper
In a large nonstick skillet, brown the garlic and oil over medium heat. Spray a large skillet with cooking spray. Add flour, stirring constantly, and cook about 5 minutes.
Mix in Worcestershire sauce, salt, paprika, rosemary, sage, garlic, olive oil, tomato sauce, tomato paste and water. Bring to a boil. Reduce heat to low.
Reduce heat to medium-low and add tomato sauce, tomato paste and tomato paste with lemon zest, oregano and pepper. Bring to a boil. Reduce heat to medium-low. Cover and simmer 30 minutes. Remove lid from saucepan and let simmer for 5 minutes. Serve over chicken or pasta.