Chicken Parmesan (Parade Magazine) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 cup(s) all-purpose flour |
1/2 cup(s) olive oil |
2 tablespoon(s) butter |
4 clove(s) garlic powder minced |
1 medium onion chopped |
3/4 cup(s) red or white wine |
3 14.5 ounce cans crushed tomatoes |
2 tablespoon(s) sugar |
1/4 cup(s) fresh parsley divided plus for garnish |
1 1/2 cup(s) freshly graded parmesan cheese |
1 pound(s) thin linguine cooked al dente |
8 boneless skinless chicken breast halves poundedhalves pounded to uniform thinness |
Directions:
1. Combine flour with salt and pepper to taste on a large plate. Sprinkle chicken breasts on both sides with salt and pepper, then dredge them in seasoned flour. Set aside.
2. Heat oil and butter in a skillet on medium-high heat. Fry chicken until golden brown, about 3 minutes per side. Remove from skillet;keep warm. Add garlic and onion in pan. Cook for 2 minutes.
3. Pour in wine and scrape skillet. Cook for 3 minutes or until liquid is reduced by half.
4. Stir in tomatoes, sugar, salt and pepper to taste. Reduce heat to low and cook for 30 minutes. Add 1/8 cup parsley and 1/2 cup Parmesan.
5. 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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