I have tried A LOT of Chicken Parmesan recipes.
This is absolutely the yummiest, most fabulous Chicken Parm I have ever had!! (It is even better than anything I have had in a restaurant!)
Thanks to The Pioneer Woman for this wonderful recipe!
What makes it so excellent is the sauce. It is rich with flavor! Since I have made it I have actually day-dreamed about it a few times!
It is just that good!
Now doesn't that look divine?
Start out with boneless chicken breasts. Trim fat and put in a bag, or between wax paper.
Pound with a meat mallet (or soup can) until very very thin and flat!
Dredge 'em in the flour mixture
Place gently in the hot oil and butter.
Turn them over when they are golden brown and slightly crisped. Repeat on other side and remove from pan and set aside.
In the same pan make the marinara sauce. Add the chicken back in and top with lots of shredded Parmesan cheese.
Cover and let simmer until cheese is melted.
The result: An incredibly satisfying dinner! One you can be proud of!!
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)
(I used Chianti)
(I used Chianti)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ cup 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.