(I made it my own by adding some italian spices too)
8 boneless skinless chicken breast, trimmed and pounded
1 pound think linguine or angle hair pasta
1/2 cup olive oil
2 tablespoons butter
4 cloves garlic, minced
1 whole medium onion, chopped
3/4 cup chicken stock
three 14.5 ounce cans crushed tomatoes
1 tablespoon sugar
1/4 cup chopped fresh parsley, plus more for serving
1 cup freshley grated parmesan, plus more for serving
Basil Chiffonade for Serving
Instructions
Mix Flour and seasonings (salt,pepper, spices) together on a large plate. Dredge the flattened chicken breasts in the flour mixture, set aside.
Heat oil and butter together in a large skillet over medium heat. When butter is melted and the oil/butter mixture is HOT, fry the chicken breasts until nice and golden brown on each side. 2 to 3 minutes per side. Remove the chicken breast from the skillet and set aside. YOU will need to fry chicken in batches. Don't overcrowd the skillet.
Without cleaning the skillet, add the garlic and onion and gently stir for 2 to 3 minutes. Pour the chicken stock and scrape the bottow of the pan, getting all the flavorful bits off the bottom. Allow the stock to cook down until reduced by half, about 2 to 5 minutes. Pour the crushed tomatoes and stir to combine. Add sugar, and salt and pepper. Allow to simmer 30 minutes. Make the Linguine to Al Dente. Toward the end of the cooking time, add the chopped parsley and give the sauce a final stir.
Carefully lay the chicken breast on top of the sauce and completely cover them with the grated Parmesan. Place the lid on the skillet and reduce the heat to low. Allow to simmer util the cheese is melted and the chicken is thoroughly heated. Add more cheese to taste.
Place noodles on Plate and cover with the sauce. Place Chicken Breast on top and sprinkle with more Parsley and the Basil Chiffonade. Serve immediately. (Chiffonade is a technique of cutting the fresh Basil into ribbons) Just rough chop it. LOL
Originally Submitted
10/7/2012
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