|Chicken prepped for frying pan.|
|Chicken in frying pan.|
|Chicken filliped, but still in frying pan.|
|Chicken, covered in cheese, in Yummy sauce!|
|Yummy, and promptly went in our tummies|
by: Ree Drummond
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. peper
- 6 boneless, skinless chicken breasts (pounded to uniform thinness)
- 2 Tbs. butter
- 1/2 cup olive oil
- 1 medium onion, chopped
- 4 garlic cloves
- 3/4 cup wine (red or white)
- 3 - 14.5 oz. cans crushed tomatoes
- 2 Tbs. sugar
- 1/4 cup chopped fresh parsley (plus more for sprinkling)
- 1 1/2 cups freshly grated Parmesan cheese
- 1 lb. thin linguine or other pasta, cooked al dente
Without cleaning the skillet, add the onion and garlic and saute for 2 minutes, or until the onion starts to brown. Pour in the wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the wine to cook down until reduced by half, about 3 minutes. Pour in the crushed tomatoes and stir to combine. Add the sugar, then add salt and pepper to taste. Stir, reduce the heat to low, and simmer for 30 minutes so the flavors can meld. (The smell is AMAZING!) Add the chopped parsley and 1/2 cup of the grated Parmesan, then stir to combine.
Carefully lay the chicken breasts on top of the sauce and completely cover them with the remaining 1 cup of grated Parmesan (I used the Philadelphia cream cheese "Italian Cheeses" shredded cheese for this...top notch taste). Cover the skillet and simmer until the cheese is melted and the chicken is heated through, about 5 minutes. Place the cooked pasta in pasta bowls or on plates, then cover with sauce. Lay a chicken breast on top of each serving and sprinkle with more parsley.
Serve immediately. Enjoy!
Hope you find this recipe as tasty as we did! And just a side note, Matt and I don't like wine, so I was nervous about the sauce (I bought the smallest, cheapest bottle I could find) and while you could taste the flavors, we really enjoyed it...so don't let that steer you away!