Tuesday, April 24, 2012

Chicken Parmesan

Yum
Let me just start off by saying, my husband has some kind of weird magical food powers. He can make me like things that I swore I hated. If only I could harness those magical powers and use them on him. I could see him liking mayonnaise being a huge advantage for me!

Anywho, I have made chicken parmesan twice in the 5+ years we've been married. Once was this Skinny Chicken Parmesan and this was the second time. My husband loves chicken parmesan. LOVES it. I don't. So it's not something that I planned on making often...until I made this recipe. I think the reason that I wasn't a big fan of chicken parmesan was because most recipes thickly bread the chicken and it gets soggy with the sauce. Others I've made never used pasta in it either. This recipe has a nice thin "breading" and uses pasta as well. The sauce is the best tomato sauce I've ever tasted and my quest for a good spaghetti sauce is over. Kaput!


Ree says in her cookbook that this one is in her kitchen's Hall of Fame. I can see why and it's definitely made its way into our Hall of Fame. Although, we don't have a plaque.


(Print)
What you need:
  • 1/2 cup all-purpose flour
  • 1/2 tsp. salt, plus some
  • 1/2 tsp. black pepper, plus some
  • 6 boneless chicken breasts (I used 3, cut in half thinly)
  • 2 tbsp. butter
  • 1/2 cup olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 3/4 cup wine (I used chicken broth)
  • 3 (14.5 oz. each) cans crushed tomatoes
  • 2 tbsp. sugar
  • 1/4 cup chopped fresh parsley, plus more
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1 lb. thin linguine, cooked al dente
Directions:
  1. Mix flour, salt, and pepper on a large plate.
  2. Season chicken with salt and pepper, then dredge it through the flour mixture. Set aside.
  3. In a large skillet, melt butter in olive oil.
  4. Fry chicken until golden brown. Remove and keep warm.
  5. Add onion and garlic in the same skillet you just cooked the chicken in (don't clean it!). Saute for 2 minutes.
  6. Add broth and scrape the sides and bottom of pan. Cook for 3 minutes.
  7. Stir in crushed tomatoes. Then add sugar and salt and pepper, to taste. Turn down to low and simmer for 30 minutes.
  8. Stir in parsley and 1/2 the grated Parmesan.
  9. Add chicken breasts in the sauce and cover each breast with Parmesan cheese. Load them up!
  10. Cover and simmer for about 5 minutes, until the cheese is melted and chicken is heated through.
  11. Serve pasta topped with sauce and then a chicken breast on the very top. Sprinkle with more chopped parsley.
Recipe from The Pioneer Woman, Food From My Frontier p.130

1 comment :

Jaime @ Mom's Test Kitchen said...

You can never go wrong with a recipe from the Pioneer Woman! I'm a huge chicken & eggplant parm fan myself!! This recipe looks so good! Thanks for sharing at Mom's Test Meal Mondays! :)