Wednesday, February 20, 2013

Chicken Parmigiana

I'm in an Italian food phase. Tonight I cooked Chicken Parmigiana adapted from the Pioneer Woman (I love her!!). Didn't do everything the recipe called for like hammering the meat to make it thinner. My chicken was almost 1.5 inches thick!! But it was tasty and tender.

Chicken Parmigiana
Prep Time: 10 minutes      Cook Time: 35 minutes
2 chicken breasts
some olive oil
some flour
1 onion, diced
2 Tbsp butter
14 oz tomato sauce (I use Ragu Pasta Sauce)
some tomatoes
some olive oil
some parmesan cheese (or other cheese you would like to melt on top of the chicken like pecorino, mozzarella cheese)
3/4 cup wine (I used red but either red or white would work)

Season your chicken breast first. Some salt, pepper, lemon on both sides. Then put some flour on a big plate. Coat the chicken breast by placing it into the flour. Flip the chicken breast and repeat until it is covered evenly in flour. Do the same for the second breast.

In a big pan with a lid (I don't think you need a lid but I was avoiding splatter), heat about a tablespoon of oil (more if you like). Melt butter also. I fried my floured chicken breasts six minutes per side because they were about 1 1/4 inch thick!! (If your chicken breast are about half an inch thick, three minutes will suffice. If they are 3/4 of an inch thick, about four minutes would be enough. It depends on the thickness of your chicken.) Once you have a nice golden brown on both sides, remove from heat.

*Note: Don't forget to boil water for your thin spaghetti noodles (or your choice) at this time.

Using the same big pan with drippings and all, saute the diced onions for about three minutes. Pour in the wine. Stir and cook until about half of the wine has disappeared (Not from you drinking it..). After about four minutes, throw in the tomatoes. I had orange cherry tomatoes on hand that I cut in half. Pour in the tomato sauce. Stir well. Cover with a lid to let it simmer for 10 minutes. Remove lid and stir again before allowing it to simmer with the lid on for another 10 minutes.

Place the fried chicken breasts into the sauce.

Spoon the sauce around the chicken breast on top to cover the whole breast. Top it with cheese generously. I didn't have fresh parsley so I added some parsley in a spice jar instead.

Plate noodles. Add some sauce before you lay down the chicken breast. Carefully lay the chicken breast (Mine was HUGE) on top of the pasta. I was surprised at how gigantic my chicken parmigiana became.

It was moist, juicy, and flavorful. My husband said that the sauce tasted like it was homemade. It was definitely the wine factor. heheh. 


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