Sorry for the lack of posts, but Mikey has been quite sick with a sinus infection all week and I finally caught it too yesterday. I thought I might be able to elude the bug this time since Mikey has started showing signs of improvement but alas, I woke up yesterday morning with a sore throat :(.
Well anyways, I’m very excited to share this recipe with you! I just love Ree’s simple approach to cooking over at The Pioneer Woman, and I have had this Chicken Parmigiana recipe saved for months.
It turned out fabulous! It’s a wonderful, hearty meal that is sure to bring you comfort when you’re down (whether that be because you’re ill, or maybe because it has been raining for two straight weeks!). I (roughly) halved her recipe since it was just Mikey and I eating.
recipe from here
- 2-3 boneless, skinless chicken breasts, trimmed and pounded flat
- 1/4 cup all-purpose flour
- salt and pepper, to taste
- 1/4 cup extra virgin olive oil
- 1 tbsp butter
- 1/2 medium onion, chopped
- 2 garlic cloves, minced
- 1/2 cup red wine
- 28 ounce can of crushed tomatoes
- 1 tbsp granulated sugar
- 2 tbsp fresh parsley, chopped (plus more to garnish)
- 1/2 cup parmigiano reggiano, freshly grated
- 1/2 lb thin linguine
- Mix the flour, salt, and pepper together on a large plate. Dredge the flattened chicken breasts in the mixture and set aside.
- Start boiling water for pasta. Cook pasta until al dente.
- Heat the olive oil and butter together in a large skillet over medium heat. When hot, fry the chicken breasts on both sides until golden-brown (roughly 2-3 minutes per side). Remove from skillet and keep warm on a plate with tin foil over the top.
- Add the onion and garlic to the skillet and gently stir for about 2 minutes (do not clean skillet first!). Pour in the wine and stir, being sure to scrape up all of the browned bits on the bottom of the pan. Allow to cook for about 2 minutes.
- Pour in the crushed tomatoes and stir to combine. Add in the sugar and more salt and pepper to taste. Allow to cook for about 30 minutes. Then, add in the parsley and stir.
- Lay the cooked chicken breasts on top of the sauce and completely cover each in grated cheese. Reduce heat to low and cover and cook until the cheese is fully melted.
- To plate, place cooked noodles on a plate and cover with sauce. Carefully place a chicken breast on top and garnish with more parsley. Serve right away!