| 2 whole chicken breasts, split, washed and dried | 2 Tbs. olive oil |
| 2 Tbs. flour, seasoned with salt and pepper | 1 large onion, chopped |
| 6 (or more) large garlic cloves, coarsely chopped | 1 large can (28 or 35 oz.) plum tomatoes, seeded and chopped |
| 1/2 can tomato paste | hot sauce |
Dip chicken breasts in seasoned flour.
Heat olive oil in heavy pan over medium heat. Brown chicken breasts
on each side, about 5 minutes total. Remove to dish.
Add onion to pan, and stir occasionally to prevent sticking, until
softened and starting to brown. Add garlic cloves; stir until softened
and golden but not burned.
Add chopped tomatoes, tomato paste, and hot sauce to taste. Bring
to a boil. Add chicken.
Cook 25 to 30 minutes bubbling gently over low heat.
Serve with pasta, preferably bucatini.
What kind of hot sauce is meant?