Saturday, March 26, 2011

Chicken Parmigiana

I once again made a recipe from the Pioneer Woman! Her stuff is just too good! Scott's favorite chicken dish is Chicken Parmesan, so I decided to make this for him! It turned out really good after we made a few changes to it/learned a few lessons for next time.

The Changes
We added some of our own seasoning to the dish-just some garlic seasoning and other spices.
We also ended up baking the chicken in the sauce in the oven at the end instead of finishing cooking everything on the stove.
We didn't end up cooking the sauce for a whole half hour, just until it was hot. I omitted the parsley...only because I forgot it!

The Lessons
I once again made the mistake of starting to cook the noodles too early. The PW's recipe says you can start the noodles when you start cooking the chicken, but I would highly recommend not doing that until you start the onion/garlic mixture.
Make sure to really flatten the chicken. That helps it get cooked without overcooking the outside crusty-yummyness!
Next time I would probably add some mushrooms to the dish. Just because I really love mushrooms.

The Verdict
3 1/2 stars out of 5. This is definitely the start of something good! We will be tweaking this a tad and reevaluating it! If you make any changes, let me know!

Chicken Parmigiana-adapted from The Pioneer Woman
Total Time: 30 Minutes
Serves 4

  • 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
  • ½ cups All-purpose Flour
  • Salt And Pepper, to taste
  • ½ cups Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Chopped
  • 4 cloves Garlic, Minced
  • ¾ cups Wine (white Or Red Is Fine)
  • 3 cans (14.5 Oz.) Crushed Tomatoes
  • 2 Tablespoons Sugar
  • ¼ cubes Chopped Fresh Parsley
  • 1 cup Freshly Grated Parmesan Cheese
  • 1 pound Thin Linguine

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
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 nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.
Without cleaning skillet, add onions and garlic 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 to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. 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 parsley. Serve immediately.
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