The original recipe calls for preparing the entire dish in one skillet. I may have to try that next time, but one of the things I like about chicken parmigiana is the crunchy chicken after it's been fried. I don't want to lose that texture so instead, I kept the fried chicken warm in a preheated oven while my sauce finished cooking. If you wanted the ease in cooking in one skillet, the fried chicken would settle into the sauce and simmer away until the cheese melts. Either way, it's still really good regardless of the texture. I enjoyed this dish for 2 or maybe even 3 nights, with enough leftover to send home with The Baron. He enjoyed it too - enough to take the leftover home lol.
recipe adapted from Pioneer Woman
4 whole (up To 6) boneless, skinless chicken breasts, trimmed & pounded flat
1/2 cup all-purpose flour {or GF flour blend}
1 tablespoon granulated garlic powder
1/2 cup all-purpose flour {or GF flour blend}
1 tablespoon granulated garlic powder
Salt & pepper, to taste
1/2 cup olive oil
2 Tablespoons Butter
1 whole medium onion, chopped
4 cloves garlic, minced
3/4 cups red wine
1 jar (25 oz.) vodka sauce, store bought or homemade
2 tablespoons sugar
1/4 cup chopped fresh parsley for garnish
1 cup freshly grated or shredded parmesan cheese
1 pound spaghetti {or GF spaghetti}
Preheat oven to 300 degrees.
Over a medium high heat, boil a large pot of water for your pasta. Cook spaghetti per package directions until al dente.
In the same skillet after frying up all the chicken, add onions and garlic and gently stir for 2 minutes. Carefully pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Reduce the wine in the skillet by half, about 2-3 minutes.
Pour in the jarred vodka sauce into the skillet and stir to combine with the wine reduction. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Place lid on skillet and reduce heat to low. Allow to simmer for another 7-10 minutes.
In a large bowl, toss cooked spaghetti with some of the skillet sauce to combine. Place pasta on a place and add the chicken breast on top. Add more sauce on top of the chicken and sprinkle with grated parmesan cheese; garnish with parsley. Serve immediately.
Preheat oven to 300 degrees.
Over a medium high heat, boil a large pot of water for your pasta. Cook spaghetti per package directions until al dente.
Combine flour, garlic powder, salt, and pepper together on a large plate or pie dish. Dredge flattened chicken breasts in flour mixture. Set aside.
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 when done, place on baking sheet and place in preheated oven to keep warm.
Remove when done, place on baking sheet and place in preheated oven to keep warm.
In the same skillet after frying up all the chicken, add onions and garlic and gently stir for 2 minutes. Carefully pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Reduce the wine in the skillet by half, about 2-3 minutes.
Pour in the jarred vodka sauce into the skillet and stir to combine with the wine reduction. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Place lid on skillet and reduce heat to low. Allow to simmer for another 7-10 minutes.
In a large bowl, toss cooked spaghetti with some of the skillet sauce to combine. Place pasta on a place and add the chicken breast on top. Add more sauce on top of the chicken and sprinkle with grated parmesan cheese; garnish with parsley. Serve immediately.
Chicken Parmigiana is one of my all time favorites.
ReplyDeleteYum! I love vodka sauce :)
ReplyDeleteThis looks amazing! I will take mine without the pasta, but the rest...yummy!
ReplyDeleteThis chicken parmigiana Is to die for.
ReplyDeletePicking a favorite pasta dish is like picking a favorite child - I can't do it! But this would definitely be up there!
ReplyDeleteLooks amazing!
ReplyDeleteOh gosh, it looks like it could be from Buca!
ReplyDeleteOhhhh MMMMMMMMMMMMMMM! I would LOVE this!
ReplyDeleteDelicious, I will have to try it out.
ReplyDeleteThis looks amazing! Very different from the version I've seen locally here in Rhode Island. I love the addition of the sauce.. it sounds mouth watering!
ReplyDeleteThis one one of my husband's favorite meals. He'd love this! Pioneer woman has such great recipes - she's my hero :)
ReplyDeleteI love this recipe!! That sauce sounds fantastic!!
ReplyDelete