Sunday, November 8, 2009

Chicken Parmigiana ala PW Style!

Recently I've become slightly obsessed with the Pioneer Woman, Ree Drummond. I love her confessions, her photography, her homeschooling site(I'm determined to win a Smarty Pants quiz one day!)... and I thoroughly enjoy her cooking site. I hadn't made anything from her site. Partly because of the aforementioned ankle issue, and partly because I didn't want to mess it up.

But, she has a cookbook out now and is on her book tour. She comes to Nashville in December, and I couldn't, in my right mind, be the proper stalker--I mean fan--if I hadn't cooked something.

So, to make us feel better--we've been stuck with a slight cold this week at the Gaddis house--and just to give us an excuse to cook something super yummy, I made her Chicken Parmigiana.

It was yummy... My pictures aren't quite as good as hers, but I gave it the old A for effort try :-)

Chicken Parmigiana

Ingredients --- this is the full recipe, I used about half because I was making it for only 2...
4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat (we used 2, and they were entirely too huge so we shared with a friend!)
½ cups All-purpose Flour
Salt And Pepper (to Taste)
½ cups Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes (I used diced... it was what I had)
2 Tablespoons Sugar
¼ cubes Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine
Preparation Instructions

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

At this time, you can start a pot of water for your pasta. 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 to 3 minutes per side.Remove chicken breasts from the 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 sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

We used this wine... Pioneer Woman said red or white, we like reds... and we visited this winery in Paso Robles a few weekends ago so we bought it... and, yes, I'll have a glass or two with dinner thank you very much :-)

We were so hungry by the time it was finished that I forgot to take a picture on the plate... forgive me!!!!

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