If you love to cook, you've come to the right place! Every recipe you'll find here has been made by one of us in our home kitchen. Each one is good enough to share with our friends.

Wednesday, February 29, 2012

Pioneer Woman's Chicken Parmesan


We just love chicken Parmesan!  This tomato sauce is so good, it would stand alone with pasta.  Of course, without using the oil the chicken was cooked in, it would change the character of the sauce.

One thing I need to learn to do is trust that the chicken is done!  I overcooked the smaller pieces a bit.  I have finally discovered the secret to keeping fried chicken from sticking -- it's a combination of oil and butter!  This is the second time I've tried a recipe that called for both, and it worked like magic.

The recipe appeared in Parade on Sunday February 26, 2012.  It comes from the amazing Pioneer Woman.

Pioneer Woman's Chicken Parmesan

1/2 cup flour
8 boneless chicken breasts, pounded to uniform thickness
1/2 cup olive oil
2 Tbsp butter
4 cloves garlic, minced
1 onion, chopped
3/4 cup wine (white or red - I used a pinot noir)
3 14.5 oz cans crushed tomatoes
2 Tbsp sugar
1/4 chopped fresh parsley, divided, plus more for garnish (I used about 1/2 tsp Italian seasoning in the sauce instead)
1 1/2 cups grated Parmesan cheese
1 lb linguine or any other pasta, cooked al dente

Combine flour with salt and pepper to taste on large plate.  Sprinkle chicken breasts with salt and pepper on both sides.  Dredge them in seasoned flour, set aside.

Heat oil and butter in a skillet on medium-high.  Fry chicken until golden, about 3 minutes per side.  Remove from skillet, keep warm.  Add garlic and onion to pan.  Cook for 2 minutes.

Pour wine and scrape skillet, getting flavorful bits off bottom.  Cook for 3 minutes or until liquid is reduced by half.

Stir in tomatoes, sugar, and salt and pepper to taste.  Reduce heat to low and cook for 30 minutes.  Add 1/8 cup parsley and 1/2 cup Parmesan.

Arrange chicken on top of sauce.  Sprinkle remaining cheese over top.  Cover skillet and simmer until cheese melts and chicken is hot.  Sprinkle with 1/8 cup parsley.  Put pasta on plates, top with chicken, sauce and parsley.

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