Tuesday, March 23, 2010

Chicken Parmigiana

Is there anywhere better than Ree Drummond's recipe file for delicious food?  I think not.  It is amazing to me the amount of exercise that I am getting lately (I'm attempting to train for a 1/2 marathon) and my inability to lose a singe pound.  Unreal.  A big portion of the blame fall squarely on the shoulders of Ree Drummond.  I am OBSESSED with her recipes right now.  I really need to at least mix it in with some lower calorie dishes or I will be the first person to gain massive amounts of weight while exercising like a mad woman.  

Anyway, I made Ree's Chicken Parmigiana a few weeks back.  I am so behind right now.  I just uploaded my pictures and I have at least 10 recipes that I photographed that I have yet to share.  This Chicken Parmigiana is a total winner though.  I have made other recipes and this one is a hands down winner.  Yum.  

Chicken Parmigiana

4-6 boneless, skinless chicken breasts, trimmed and pounded flat
1/2 c. all-purpose flour
salt and pepper, to taste
1/2 c. olive oil
2 Tbsp. butter
1 whole medium onion, chopped
4 cloves garlic, minced
3/4 c. wine (either red or white is fine)
3-14.5 oz. cans crushed tomatoes
2 Tbsp. sugar
1/4 c. chopped fresh parsley (as you can see, I cheated and used dried)
1 c. freshly grated parmesan cheese
1 lb. thin linguine 

Mix flour, salt, and pepper together on a large plate.  Dredge flattened chicken in flour mixture.  Set aside.  

At this time, you can start a pot of water for you linguine.  Cook linguine until al dente.  

Heat olive oil and butter together in a large skillet over medium heat.  When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2-3 minutes per side.  Remove from skillet and keep warm.  

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes.  Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom.  Allow wine to cook down until reduced by half, about 2 minutes.  Pour in crushed tomatoes and stir to combine.  Add sugar and more salt and pepper to taste.  Allow to cook for 30 minutes.  Toward the end of cooking time, add chopped parsley and give a final stir. 

Carefully lay chicken breasts on top of the sauce and cover them in grated parmesan.  Place lid on skillet and reduce heat to low.  Allow to simmer until cheese is melted and chicken is throughly heated.  Add more cheese to taste. 

Place cooked noodles and a plate and cover them with sauce.  Place chicken breast on top and sprinkle with more parsley.  Serve immediately.  

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