Saturday, February 16, 2013

Chicken Parmesan

Chicken Parmesan
This recipe is so easy and so delicious I just had to share it with everyone. What better than good old fashioned comfort food on a Saturday night with your family or really any night of the week.
 Mr. Pickypants really likes Italian food. Spaghetti with homemade sauce, meatball subs with homemade rolls, lasagna, chicken Alfredo, he loves it all. I wanted to make him something he would really love for dinner. Chicken Parmesan with garlic bread. What a great surprise after a long day of working. Who wouldn't want to come home to the smell of chicken Parmesan cooking on the stove nestled in homemade sauce and fresh garlic bread straight out the oven? I know I would and I was sure Mr. Pickypants would.
  I was right!!! He LOVED it. I made a half recipe since there is just the three of us and four pieces of chicken would be enough. I should of made the whole recipe so we could have left overs the next day, it was that good!

 Chicken Parmesan

Ingredients:

1/2 cup all-purpose flour
Salt and freshly ground black pepper
1/2 teaspoon garlic powder
8 boneless, skinless chicken breasts, trimmed and pounded flat
1 pound thin linguine
1/2 cup olive oil
2 tablespoons butter
4 cloves garlic, minced
1 whole medium onion, diced
3/4 cups chicken stock
Three 14.5-ounce cans crushed tomatoes
1 tablespoon sugar
1 tablespoon oregano
1/2 cup freshly grated Parmesan cheese
1/2 half cup freshly grated mozzarella cheese
Fresh parsley, chopped

Directions:

Mix the flour and some salt, pepper and garlic together on a large plate. Dredge the chicken breasts in the flour mixture. Set on a clean plate and set aside.

Cook the linguine until al dente. Set aside

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

Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes. Do not let the garlic burn as it will give off a bitter taste when over done. Pour in the stock and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the stock to cook down until reduced by half, about 2 minutes.

Pour in the crushed tomatoes and stir to combine. Add the sugar, oregano and more salt and pepper to taste. Allow to simmer on medium low for 30 minutes.

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

Place the cooked noodles on a plate and cover with the sauce. Place the chicken breasts on top and sprinkle with fresh parsley. Serve immediately with fresh baked garlic bread or a side salad. Enjoy!
Adapted from The Pionneer Woman

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