Skillet Chicken Parmesan

 

I got this recipe from http://www.melskitchencafe.com/, I love love love her website. I love trying the recipes she posts. Some of them take a little more work then others, but over all they are all pretty easy. This one turned out so so so good. We have made it a few times now. And the leftovers the next day are almost better then the original ha ha.

 

 

Skillet Chicken Parmesan

Yield: Serves 6

  

Note: I use really thick boneless, skinless chicken breasts to make thinner cutlets (by cutting in half lengthwise) but if you don’t have or can’t find thick chicken breasts, use thinner chicken breasts, keeping on eye on cooking time to make sure they cook all the way through.

Ingredients

• 2 cloves garlic, finely minced
• 28-ounce can crushed tomatoes
• 14.5-ounce can diced tomatoes, drained
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup freshly grated Parmesan cheese, divided
• 3 boneless, skinless chicken breasts, cut in half lengthwise to make 6 thinner chicken cutlets
• Salt and pepper
• 1/2 cup all-purpose flour
• 2 tablespoons canola oil
• 3/4 cup shredded mozzarella cheese
• 3/4 cup shredded provolone or sharp provolone cheese
• Hot spaghetti noodles for serving

Directions

1. In a medium bowl, combine the garlic, crushed tomatoes, diced tomatoes, oregano, basil, sugar, salt, pepper and 1/4 cup Parmesan cheese. Set aside.
2. In a large 12-inch skillet, heat the canola oil over medium heat until rippling and hot. Thoroughly dry the chicken pieces and season with salt and pepper on both sides. Place the flour in a shallow dish and dredge the seasoned chicken pieces in the flour, coating both sides. Gently place 3-4 of the chicken pieces in the hot oil and cook for 3 minutes and then flip and cook 3 minutes longer until a nice golden crust has formed on the chicken (they’ll continue to cook in a later step). Remove the chicken to a plate and continue with the remaining pieces, removing them to the plate when they have been browned.
3. Wipe the skillet of excess oil and pour the sauce contents in the bowl into the skillet, taking care of splatters if the skillet is still piping hot. Turn the heat to medium and gently nestle the pieces of browned chicken into the sauce, making room for all six chicken breast cutlets. The chicken should be mostly covered with the sauce. Cover the skillet and simmer the sauce and chicken on medium or medium low for 15 minutes, checking every few minutes to make sure the chicken isn’t sticking to the bottom of the skillet. If so, turn the heat down a bit.
4. Uncover the skillet, sprinkle the mozzarella, provolone and remaining Parmesan cheese over the chicken and sauce. Cover and cook for five more minutes, or until cheese is nicely melted.
5. Serve over hot spaghetti noodles, if desired.