Posted by: lifewithbs | February 28, 2010

Chicken Parmesan

I used to eat a lot of pasta in college. Never having a meal plan, I had to learn pretty quickly how to fend for myself, and to “cook” if you can call boiling water for pasta and preparing bowls of cheerios cooking. Pasta was my favorite thing to make because it was quick, super easy, kind of healthy, and best of all… cheap! Really, though, the number one reason why I made pasta all the time (and why I still do) is that I love parmesan cheese, and parmesan tastes delicious on top of all pasta dishes!

This recipe is perfect for me because I get to smother both the pasta AND the chicken with parmesan. And I get to open a bottle of wine.  I’ve made it several times now and it always tastes good, which must mean it’s difficult to mess up. Those kinds of recipes are perfect for me!

Chicken Parmesan

recipe from the Pioneer Woman

4 to 6 boneless, skinless chicken breasts trimmed and pounded flat

1/2 cup all purpose flour

salt + pepper to taste

1/2 cup olive oil

2 tablespoons butter

1 medium onion, chopped fine

4 cloves garlic, mnced

3/4 cup red wine (but she says white wine works well too)

3  14.5 ounce cans crushed tomatoes (or 2 28 ounce cans)

2 tablespoons sugar

1/4 cup chopped parsley

1 generous cup freshly grated parmesan cheese

linguine

Mix the flour, salt, and pepper together on a large plate.

Clean and trim the chicken breasts. We used the thin sliced chicken breasts, so we didn’t have to pound them flat.

Dredge the chicken in the flour mixture, and set aside.

Heat the olive oil and butter together in a large skillet over medium heat.

When the butter has melted all the way and the mixture is hot, add the chicken and fry until they are golden brown on each side. This should take about 2 to 3 minutes if you are using full chicken breasts pounded flat, and less time if you’re using the pre-sliced thin chicken.

Start pre-heating the oven to 200 degrees right after you put the chicken in the pan. You need to keep the chicken warm while you’re making the sauce. Turn the oven off before it reaches 200, so that it’s warm, but not hot enough to keep cooking the chicken.

When the chicken is done, remove it to a plate and place in the warmed oven.

Without cleaning the skillet, add the onions and garlic, and stir for about 2 minutes.

Pour in the wine and scrape the bottom of the pan, so you get all the flavorful bits up. Let the wine cook for a few minutes, until it reduces by half.

Pour in the crushed tomatoes. The recipe calls for three 14.5 cans, but we couldn’t find the small cans, so we used two big ones. We both like to drown our pasta in excessive amounts of sauce, so having more sauce is actually better for us.

Add in the sugar, and more salt and pepper to taste, and stir to combine. As you can see, I had JUST enough room in my skillet for all these ingredients!

Cook the sauce for 30 minutes, stirring occasionally. When you have about 10 to 15 minutes left, start the water for the pasta.

Toward the end of the cooking time, add the chopped parsley and give the sauce a final stir. We thought we bought parsley… but it ended up being cilantro… so I put in dried parsley. Fresh tasted better, but dried is fine.

Grate the parmesan cheese (use high quality!) Carefully place the chicken in the pan, and top with grated cheese.

Place the lid on the skillet, reduce heat to low. Allow to simmer until the cheese melted and the chicken is heated through.

Place the cooked noodles on a plate, and cover with sauce. Place chicken on top and sprinkle with more parsley, and serve.

It actually tasted a lot better than it looks in this photo!

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Responses

  1. Once I moved past Top Ramen, the thing that kept me fed was red beans and rice. I could eat for a long time off a pot of that. Dirt cheap, too.


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