Crispy Pan-Fried Chicken with Tomato Sauce

1Chicken Marinade In a bowl, combine 1/2 cup flour, salt, and black pepper for the chicken marinade. Pat the chicken breasts dry, then coat them with the flour mixture. Let the chicken marinate for 30 minutes in the refrigerator.

2Making the Tomato Sauce In a saucepan, heat olive oil (2 tablespoons) over medium heat. Add the diced onion and garlic, sauté until translucent. Stir in the canned tomatoes, sugar, dried basil, dried oregano, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens. Set aside.

3Coating the Chicken In a shallow dish, combine 1/2 cup flour, paprika, garlic powder, salt, and pepper. Dredge the marinated chicken breasts in the flour mixture, ensuring they are evenly coated.

4Pan-Frying the Chicken Heat olive oil (2 tablespoons) in a skillet over medium-high heat. Pan-fry the coated chicken breasts for 5-7 minutes per side or until golden brown and cooked through.

5Serving the Dish Serve the crispy pan-fried chicken with the tomato sauce on the side. Garnish with fresh herbs such as parsley or basil, if desired.