Chicken Parmigiana

Chicken Parmigiana

On Saturday mornings, I wake up at 5am to run my long runs as part of my training for the New York Marathon (less than three months to go!) so I’m always looking for a carb-heavy dish to eat on Friday night. It usually ends up being one of my favorite dinners of the week, because it’s tough to go wrong when eating a meal that revolves around carbohydrates.

But Friday night is also the night when I’m the least motivated to cook. It’s usually been a long week, and the last thing I want to do is spend all evening in the kitchen. So last Friday I did what any hungry/lazy girl would do – I resorted to the Pioneer Woman. The Pioneer Woman is my go-to resource when I’m not concerned with calories, looking for something really flavorful, or just looking to cook with the least amount of effort possible.

I’ve actually made a lot of chicken parmigiana over the past few years (baked, fried, breaded, unbreaded), but this recipe is a consistent winner. The key is braising the chicken in the sauce at the end – it’s such a simple step, but it keeps the chicken moist & tender.

This dish definitely helped prep me for my 16 mile run in 110 degree heat on Saturday, but it’s also a solid weeknight meal for the non-runner as well.

Chicken Parmigiana (adapted from thepioneerwoman.com) – Serves 2

2 whole Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
½ cups All-purpose Flour
Salt And Pepper, to taste
1/4 cup Olive Oil
1 Tablespoon Butter
1 Half Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Red Wine
2 cans (14.5 Oz.) Crushed Tomatoes
1 can (14.5 Oz.) Diced Tomatoes (I prefer the fire-roasted with garlic)
2 Tablespoons Sugar
¼ cup Chopped Fresh Basil
Tsp of oregano, thyme, crushed red pepper (any dried italian herbs you have on hand)
1 cup Freshly Grated Parmesan Cheese
1/2 cup fresh mozzarella
1/2 pound angel hair (or your pasta of choice)

Mix flour, salt, and pepper together on a large bowl or plate then dredge flattened chicken breasts in flour mixture. Set aside.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until golden brown on each side, about 2 to 3 minutes per side.

Remove chicken breasts from the skillet and keep warm.

Add onions and garlic to the same skillet (don’t clean) and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.

Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper (and any italian herbs you have on hand) to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped basil and give sauce a final stir.

In a separate pot (obviously), cook pasta until al dente.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan and Mozzarella. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more basil. Serve immediately.

Categories: Main Dish, Recipes

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