Anyone who knows me knows that I’m not a big fan of Italian food. It’s good and all but I never crave it, therefore, I rarely cook it. A box of noodles could last a year in our house. Before my health kick I used to swear by many Pioneer Woman recipes. Now, not so much, but her Chicken Parmesan is not that bad health wise but scores high on taste. Plus, it is one of Chloe’s favorite meals and since she’s sick I decided to make it for her. This and lasagna are the only Italian foods that I cook and only because Chloe loves them. Anyways, I cut the wine to ½ cup vs. the ¾ cup she calls for. I certainly don’t use a 1/2 cup of olive oil, rather just enough to coat the pan. I also leave out the noodles since we are fine without them and would rather consume our carbs in bread form.
Chloe and I paired ours with a caprese salad as I had some basil that needed to be used. Pete ate mixed greens. Dude doesn’t like cheese unless it’s cooked. Freak.
4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat (I just buy thin breasts)
1/2 cup All-purpose Flour
Salt And Pepper, to taste
1/2 cup Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
3/4 cup red wine
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
1/4 cube 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.