1 recipe Graham Kerr's Basic Tomato Sauce 
4 (6-ounce) boneless chicken breasts with skin
1 teaspoon extra-light olive oil, with a dash of sesame oil
8 ounces uncooked spinach fettuccine
de-alcoholized white wine
Fresh chopped oregano leaves


1. Pat the chicken breasts dry with a paper towel. Pour the oil into a large skillet over medium heat. Place the chicken breasts in the skillet, skin side down, and brown for 10 minutes, turning them every 2 minutes. Remove chicken from the pan and set aside.
2. While the chicken browns, cook the fettuccine in boiling water according to directions on the package until just tender 9 to 11 minutes. Drain, Pour half of the tomato sauce into a large pot, add the cooked pasta, toss well and keep warm until ready to serve.
3. Remove the skin from the cooked chicken, dipping your fingers in a bowl of ice water every few seconds to keep them cool. Using a paper towel, blot the breasts to remove residual fat.
4. Blot the chicken-browning skillet with a paper towel to remove excess fat. Pour in the remaining tomato sauce and the wine, add the browned breasts, cover and let them heat through.
5. To serve: Divide the pasta onto individual dinner plates. Spoon a small pool of the sauce on the side and lay a chicken breast on top of it, coating with another spoonful of sauce and a sprinkle of fresh oregano leaves.

Graham Kerr cooks boneless chicken breasts over low heat to achieve maximum tenderness and juiciness. The hotter the pan, he says, the more the surface moisture evaporates and the stringier the meat.

Blushing Chicken Fettuccine (Chicken Breasts with Tomato Sauce and Fettuccine)
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