Ree Drummond's Chicken Parmesan
Photo by: Kat Teutsch
"My kids (Alex, 14; Paige, 12; Bryce, 9; and Todd, 7) are pretty picky, and it’s hard to find a meal they all like. But one day, one of the kids ordered chicken Parmesan at a restaurant. The others loved it, so I came up with my own take. My kids and the man I’m lucky enough to have married like this dish because it’s hearty and delicious. It’s been inducted into my kitchen’s hall of fame." Click here to read the rest of Ree's Sunday Dinner story, and learn how to win her new book, 'The Pioneer Woman Cooks: Food From My Frontier'.
ingredients: Add all to shopping list
½ cup all-purpose flour
8 boneless, skinless chicken breast halves, pounded to uniform thinness
½ cup olive oil
2 Tbsp butter
4 cloves garlic, minced
1 medium onion, chopped
¾ cup wine (white or red)
3 (14.5-oz) cans crushed tomatoes
2 Tbsp sugar
¼ cup chopped fresh parsley, divided, plus more for garnish
1½ cups freshly grated Parmesan cheese
1 lb thin linguine or other pasta, cooked al dente
8 boneless, skinless chicken breast halves, pounded to uniform thinness
½ cup olive oil
2 Tbsp butter
4 cloves garlic, minced
1 medium onion, chopped
¾ cup wine (white or red)
3 (14.5-oz) cans crushed tomatoes
2 Tbsp sugar
¼ cup chopped fresh parsley, divided, plus more for garnish
1½ cups freshly grated Parmesan cheese
1 lb thin linguine or other pasta, cooked al dente
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. Fry chicken until golden, about 3 minutes per side. Remove from skillet; keep warm. Add garlic and onion to pan. Cook for 2 minutes.
3. Pour in wine and scrape skillet, getting flavorful bits off bottom. Cook for 3 minutes or until liquid is reduced by half.
4. Stir in tomatoes, sugar, and salt and pepper to taste. Reduce heat to low and cook for 30 minutes. Add ⅛ cup parsley and ½ 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 ⅛ cup parsley. Put pasta on plates; top with chicken, sauce, and parsley.
Ree's Tips:
- You can substitute low-sodium chicken broth or beef broth for the wine.
- I believe in serving bread with pasta. If we’ve had a hard week of work and gotten plenty of exercise, I make crisp, buttery garlic bread to go with the chicken.
- To prepare ahead of time, fry the chicken, make the sauce, and refrigerate separately. Just before serving, put some sauce in the skillet, place the chicken on top, and simmer so the chicken doesn’t get soggy.
KITCHEN COUNTER:
Serves: 8. Per Serving: 670 calories, 58g carbs, 46g protein, 26g fat, 570mg sodium, 95mg cholesterol, 3g fiber
