Chicken Parmigiana

Chicken Parmigiana

Ingredients

• 4-8 boneless, skinless chicken breasts, pounded flat (unless bought pre-pounded)
• 1/2 cup All-purpose Flour
• Salt And Pepper, to taste
• 1/2 cup Olive Oil
• 2 Tablespoons Butter
• 1 whole medium onion, Chopped
• 4 cloves garlic, Minced
• 3/4 cups wine (I like white, red is fine)
• 2-3 cans (14.5 oz) crushed tomatoes (2 for 4 chicken breasts, 3 for 6-8)
• 1/4 cup chopped Fresh Parsley
• Red pepper flakes to taste (optional)
• Dried oregano to taste (optional)
• 1/2-3/4 cup grated parmesan cheese (based on your preferences)
• 1/2 cup grated mozzarella cheese

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

2. 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 to 3 minutes per side. Remove chicken breasts from the skillet and keep warm.

3. Without cleaning skillet, add onions and garlic and stir for about 2 minutes. Add wine and stir up the bottom pieces from the chicken. Allow wine to cook for about 2 minutes.

4. Pour in crushed tomatoes and stir. Add salt and pepper to taste. Cook for 15-20 minutes. Toward the end of cooking time, add red pepper flakes, oregano, and half of chopped parsley, and give sauce a final stir. Heat oven to 300 degrees fahrenheit. 

5. Carefully lay chicken breasts on top of the sauce and completely cover them in grated parmesan and mozzarella. Sprinkle on the remaining parsley. Place pan in oven and allow cheese to melt to your desire, usually about 7-11 minutes.

If you would like, serve chicken over cooked linguini or with a side of focaccia bread.

Adapted from Pioneer Woman and general knowledge of the creation of chicken parm.