Sunday, November 8, 2009

Chicken Parmigana


I got this recipe from Pioneer Woman but altered it a bit. It was amazing, seriously I LOVED it.

4 Boneless, Skinless Chicken Breast, trimmed and pounded flat
1/2 cup flour
1/4 cup oil
2 tbsp butter
1 onion, chopped
2 cloves garlic, minced
3/4 cup chicken stock
1 can crushed tomatoes
1 can tomato sauce
2 tbsp sugar
1 cup freshly grated parmesan cheese
1 pound thin linguine

Start the noodles. Dredge flatted chicken breasts in flour. Set aside. Heat oil and butter in large skillet over medium heat. When butter/oil i hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side. Remove chicken and keep warm. Without cleaning pan, add onions and garlic and cook for 2 minutes. Pour chicken stock and scrape the bottom of the pan. Allow stock to cook down. Pour crushed tomatoes and tomato sauce and stir to combine. Add sugar, salt and pepper. Allow to simmer for 30 minutes.
Carefully lay chicken on top of the sauce and completely cover them in the parmesan cheese. Place lid on pan and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Put everything on the pasta and enjoy.

The salad is like the on you can get at Costco. I found the dressing at Walmart, its White Balsamic Vinegar and the brand is Girard's. Cut up some lettuce, put some craisins, feta cheese, and walnuts in it and your done.

4 comments:

Jeppson Jabber said...

Looks delicious! I saw it on Pioneer Woman and wanted to try. Your salad looks delicous also. My problem with salads like that is that I have 2 children that don't like salads with anything but ranch and vegetables. Thanks for sharing.

Sally said...
This comment has been removed by the author.
Sally said...

I made this salad for Thanksgiving and it was a hit! It was Calvin's favorite dish on the table!

Sally said...

We finally made the chicken and everyone loved it! Very good.