Chicken Parmigiana (Pioneer Woman)

This is a great example of a Ree Drummond recipe - straightforward, delicious and hard to mess up!

It works well with chicken thighs too.  I like to dredge in flour first then dip in lightly-beaten eggs, then back in flour.  It gives it a great coating.

8 servings
15 calculated points

Roussanne, Rose

Ingredients

• ½ cup all-purpose flour
• Salt and freshly ground black pepper
• 8 boneless, skinless chicken breasts or thighs, trimmed and pounded flat
• 1 pound thin linguine
• ½ cup olive oil
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 whole medium onion, chopped
• ¾ cups chicken stock
• 1 29-ounce can crushed tomatoes (Voice of Experience:  Be careful to get "crushed" and not "whole" - the cans look alike)
• ¼ cup chopped fresh parsley, plus more for serving
• 1 cup freshly grated Parmesan, plus more if needed

Directions

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

2. Cook the linguine until al dente.

3. Heat the olive oil and butter together in a large skillet over medium heat. When the butter is melted and the oil/butter mixture is hot, fry the chicken until golden brown on each side, 2 to 3 minutes per side. (It's really best to use a meat thermometer to determine doneness.)

4. Remove the chicken from the skillet and set aside.

5. Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes. Pour in the stock and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the stock to cook down until reduced by half, about 2 minutes.

6. Pour in the crushed tomatoes and stir to combine. Add more salt and pepper to taste. Allow to cook for 20-30 minutes.

7. Lay the chicken on top of the sauce and completely cover in the grated Parmesan. Place the lid on the skillet and reduce the heat to low. Allow to simmer until the cheese is melted and the chicken is thoroughly heated. Add more cheese to taste.

8. Place the cooked noodles on a plate and cover with the sauce. Place the chicken on top.