Chicken Parmesan
By: Ian Sherman
Ingredients to buy
- ☐4-6Chicken breasts (boneless)
- ☐1Onion
- ☐45 ozCrushed tomatoes (~3 cans)
- ☐1 lbThin linguine
- ☐1 cupFresh grated parmesan
- ☐1 cupFresh chopped parsely
Equipment needed
- ☐12 inNon-stick skillet
- ☐~Large pot
- Chop the onion.
- Trim chicken breasts and pound flat between sheets of parchment paper until about 1/4” thick.
- Mix the batter coating on a large plate:
- 1/2 cup Flour
- Salt
- Pepper
- Dredge flattened chicken breasts in flour mixture. Set aside on wax paper.
- In the skillet, heat olive oil (1/4 cup) and butter (1 tbsp) over medium heat.
- Fry chicken breasts until golden brown on each side (about 3 min/side).
- Remove chicken breasts from the skillet and keep warm (on plate with microwave cover).
- Add to skillet, then stir gently for 2 min:
- Garlic (4 cloves)
- Chopped onion
- Add onions and garlic to skillet, stir gently for 2 min.
- Add to skillet, then scrape up fond using:
- Wine (Red or white, 3/4 cup)
- Allow wine to cook down by half (about 2 min).
- Start a pot of boiling salted water for the pasta.
- Add to skillet, then cook for 30 min:
- Crushed tomatoes
- Sugar (2 tbsp)
- Salt and pepper
- Cook the pasta.
- Add to skillet:
- Chopped parsley
- Carefully lay chicken breasts on top of sauce, cover in Parmesan.
- Cover skillet, reduce heat to low. Simmer until cheese has melted and chicken is heated through.
- Plate cooked noodles, cover with sauce. Place chicken breast on plated noodles, sprinkle with parsley.