Step 1: Ingredients
2 teaspoons of salt
2 teaspoons of pepper
1 1/2 cups of flour
2 Tablespoons of dried oregano
2 cups of milk
1 cup dry white wine
6 boneless, skinless chicken breasts
6 garlic cloves (cut in 1/2)
1 onion sliced thin
2 ripe chopped tomatoes (or 1 28 oz. can of diced tomatoes, depending on availability of good tasting tomatoes in your area)
1/2 of a lemon, sliced paper thin (very important!)
3 anchovy filets (these can be left out if you prefer)
1 Tablespoon of capers
2 handfuls of fresh basil
Step 2: Prepare the Chicken
In a bowl, season flour with oregano, 1 teaspoon of salt, and 1 teaspoon of pepper. Mix well.
In a separate bowl, whisk together egg and milk.
Dredge chicken in flour, dip in egg wash, and then in flour again to coat.
Put 1/4 inch of olive oil in a large frying pan. Heat over medium heat. Fry chicken in batches just until golden brown (about 6 minutes each side). Remove from pan and set aside.
Step 3: Prepare the Vegetables
Cut off the top of the red pepper and remove all seeds. Chop pepper into small pieces, and then divide the total into two piles. If you have chosen to use whole tomatoes, chop them as well.
Put a large pot on the stove. Pour in the leftover oil from the frying pan. (Many people use new oil at this step, but I like to use the leftover oil. It's already got the Italian flavoring in it, and plus it wastes less ingredients!) Add garlic cloves, onion, tomatoes, lemon slices, anchovies, capers, 1/2 of the red peppers, and a handful of fresh basil. Add remaining salt and pepper, and simmer until mixture cooks down to a vegetable pulp (45-60 minutes), stirring occasionally.