Chicken Parmigiana - Yummmmmmy

Friday night was cookbook night. I love marinara sauce. I love chicken. I love cheese. I figured making chicken parm for the first time and from scratch at that would be a nice meal to test out. I was not wrong. It was freaking delicious. I used the Chicken Parmigiana recipe on the Pioneer Woman's Web site. Sure, I cheated a bit since I did not cook from a cookbook, but I figure I have her cookbook, so using one of her recipes would suffice in fulfilling the goal requirement. After all, these are my own goals and the whole point of the cookbook thing is to just cook new stuff.

It was super easy and really , really good. The recipe calls for you to serve them with noodles, but since we are trying to cut out some carbs, we served them with roasted asparagus. It was really, really good. I had enough sauce leftover that I am going to make this again, but with eggplant instead of chicken. Yummmmmmy.

Pound your chicken breasts out as flat as you can.

Dredge them through a salt/pepper/flour mix.

Fry them in a pan (I used our dutch oven) in about 1/3 c olive oil and 2 T butter for about 2-3 minutes on each side or until they are done

Remove them and set aside

In the same skillet, saute 1 chopped onion and 4 cloves minced garlic for about 2 minutes

Pour in 3/4 cups of red or white wine and scrape the bits from the bottom of the pan.

Cook this for about 2 minutes so the wine can reduce

Add in 3 cans of crushed tomatoes, 2T sugar and some S&P to taste. I also threw in some Homemade Gourmet (ask me about it) Garlic Basil spice

Cook the tomato mix for about 30 minutes. I stirred it frequently, but Ree didn't say you had to.

Towards the end of the cooking time, add 1/4 cup chopped fresh parsley. I also threw in some fresh basil.

Give the sauce a final whir and carefully lay the chicken on top of the sauce. Top them with grated parmesan cheese -not the powder stuff you put on pizza - real grated parmesan cheese.

Put a lid on the pan and simmer until the cheese is melted and the chicken is heated through.