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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 2 |
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If some people in your family prefer dark-meat chicken and others prefer light, this recipe is a good choice. It offers both with a delightful marinara sauce. Ingredients:
2 tablespoons chopped onion |
1 garlic clove, minced |
1-1/2 teaspoons olive oil |
1 can (8 ounces) tomato sauce |
1-1/2 teaspoons minced fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon dried oregano |
1/8 teaspoon dried basil |
1/8 teaspoon pepper |
1/4 cup king arthur unbleached all-purpose flour |
1 to 1-1/4 pounds meaty bone-in chicken pieces |
2 tablespoons butter, melted |
2 tablespoons grated parmesan cheese |
Directions:
1. In a skillet, saute onion and garlic in oil until crisp tender. Stir in the tomato sauce, parsley, salt, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Place flour in a resealable plastic bag. Add chicken, one piece at a time, and shake to coat.
3. In a skillet, cook chicken in butter until lightly browned on all sides. Place skin side up in a greased shallow 1-1/2-qt. baking dish. Pour sauce over chicken.
4. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with Parmesan. Bake 5-15 minutes longer or until chicken juices run clear. Yield: 2 servings.
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