2 medium carrots, roughly chopped
1 cup onion, finely sliced
1 clove garlic, crushed
2 tablespoons tomato paste
2 pounds ripe tomatoes, roughly chopped
1 tablespoon sugar
1/2 cup dry white wine, and a little extra for deglazing
Salt and pepper
1 teaspoon dried basil
2 large capon chicken breasts
2 tablespoons freshly grated Parmesan cheese
1 beaten egg mixed with 1 tablespoon olive oil
1/2 cup bread crumbs
Olive oil to coat surface of large frypan to cook chicken breasts
4 ounces mushrooms, stalks removed and halved
1/4 lemon, juiced
4 slices Munster cheese
2 tablespoons finely chopped parsley
Make tomato sauce. Place clarified butter into a frypan and add the carrots, onion and garlic. Allow the vegetables to fry 2 minutes. Add the tomato paste and allow to cook until the tomato paste has deepened in color. Add the tomatoes, sugar and white wine. Season with salt, pepper and basil. Bring to a vigorous boil and allow to cook for 10 minutes. Strain through a fine sieve. Deglaze pan with a little white wine and add this to the strained sauce. Flatten chicken breasts and season with salt and pepper. Coat with Parmesan cheese and then paint with the egg and olive oil mixture. Place into the bread crumbs and coat both sides. Place enough olive oil into a large frypan to coat surface and add the chicken breasts. Cook 3 minutes on each side. Add the mushrooms, season with salt and pepper and add the lemon juice. Pour half the tomato sauce around the chicken and cover the breasts with the cheese slices. Cover the pan and allow the cheese to melt. When the cheese has melted scatter the finely chopped parsley over the chicken. Remove the chicken breasts to a serving dish. Add a little more tomato sauce to the pan, deglaze and then spoon the mushrooms and the sauce around the chicken.
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