Rosemary Chicken Sauce

Pound the chicken breasts to one-third inch thickness. 2. Heat half the olive oil in a large pan and season the chicken with salt and pepper. 3. Sear the chicken 5-6 minutes per side over medium high heat until browned, then set aside. 4. Add the remaining olive oil and saute the garlic, onion, red pepper flakes, and rosemary for 5 minutes until translucent. 5. Add the red wine and cook another 5 minutes. 6. Add the crushed tomatoes and bring to a simmer. 7. Return the chicken to the pot, cover, and cook on low for 1-2 hours, stirring every 30 minutes. 8. Break apart the chicken and serve over zucchini noodles or pasta.