Saturday, February 23, 2013

Chicken Parmigiana

This meal is a crowd pleaser! I found the original recipe on years ago and have adjusted the portions to feed 2 people (plus leftovers). This is definitely one of Drew's most requested dinners.

6 chicken breast tenderloins, pounded flat
1/2 c flour
salt & pepper to taste
1/4 c olive oil
2 T butter
1/2 c onion, chopped
4 cloves garlic, minced
1/2 c red wine
28oz can crushed tomatoes
1 T sugar
1 T dried parsley
1 c freshly grated Parmesan cheese (buy the chunk and grate it yourself!)
1/2 pound thin spaghetti, cooked

Heat olive oil and butter in a large skillet over medium heat. Mix flour, salt and pepper in a shallow bowl and dredge chicken pieces. When skillet is hot, fry three pieces of chicken at a time until golden, about 2-3 minutes per side. Remove chicken from skillet and keep warm.

Without cleaning skillet, add onions and garlic and stir gently for 2 minutes. Add wine, scraping any brown bits from pan, and cook down to reduce wine by half (about 3 minutes). Add crushed tomatoes, stir well, add sugar, and salt to taste. Simmer for 30 minutes. Meanwhile, boil your pasta and drain just before serving. Once sauce is ready, stir in parsley.

Lay chicken breasts on top of sauce and top with grated cheese. Put the lid on the skillet and simmer on low until chicken is heated and cheese is melted. 

Place cooked noodles on a plate and cover with sauce. Place chicken on top and serve. Serves 2-3. Enjoy!

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