3 tablespoons olive oil
1 small onion, thinly sliced
3 cloves garlic, peeled and seeded
2 tablespoons all-purpose flour
1/2 cup water
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
2 tablespoons olive oil
1 teaspoon dried basil
1 tablespoon dried marjoram
1 tablespoon dried oregano
1/2 teaspoon dried rosemary
2 tablespoons olive oil
1/2 cup red wine
1 cup beef broth
Heat olive oil in a skillet over medium heat; saute onion and garlic in olive oil for about 1 minute. Stir in water, salt, crushed red pepper flakes, basil, oregano, rosemary, basil, marjoram, oregano, rosemary, basil, marjoram, olive oil and wine. Cook about 5 minutes, stirring well.
Return chicken to skillet with remaining olive oil and skillet on medium heat. Fry for 5 minutes, or until chicken is no longer pink and juices run clear. Serve with egg and marinated basil. Serve with bread crumbs.
⭐ ⭐ ⭐ ⭐ ⭐