Thursday, November 5, 2009

Chicken Parmigiana

In addition to the newfound ability to whisk egg-whites, this week had another great discovery. A mind-bogglingly delicious recipe from for Chicken Parmigiana. What follows is pretty much a copy from that blog - there's quite a process to go through.

Simple ingredients, a fair bit of hard work, and gorgeous and wonderous meal at the end of it.
I'm definitely going try this for a dinner party one day.


  1. 4 - 6 boneless, skinless chicken breasts, trimmed and pounded flat.

  2. 1/2 cup all-purpose flour

  3. Salt and pepper

  4. 1/2 cup of olive oil

  5. 2 tablespoons butter

  6. 1 medium onion, chopped

  7. 4 cloves garlic, minced

  8. 3/4 cup wine - red or white

  9. 3 14.5 ounce cans of crushed tomatoes (not sure how big an ounce is, so I just used 3 cans of crushed tomatoes.)

  10. 2 tbspns sugar

  11. 1/4 cup chopped fresh parsley

  12. A lot of grated Parmesan

  13. Thin Linguine to serve
Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
Heat olive oil and butter together in a skillet over medium heat.
When  butter is melted, and oil/ butter mixture is hot, fry the 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 the skillet, add onions and garlic, and gently stir for 2 minutes.
Pour in wine and scrape the bottom of the pan, getting all the flavourful bits off the bottom.
Allow wine to reduce down by half, about 2 more minutes.
Pour in crushed tomatoes and stir to combine.
Add sugar and more salt and pepper to taste.
Allow to cook for 30 minutes.

Cook linguine.

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 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 more parsley.
Serve with a smile.

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