Chicken Parmesan

Ingredients

• 1/4 cup flour, for dusting
• Salt and pepper
• 1 1/3 pounds thin chicken cutlets
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 cup dry red or white wine
• 1 1/2 cups tomato sauce
• 4 ounces part-skim mozzarella, coarsely shredded
• 2 tablespoons chopped parsley
• 1 tablespoon finely grated Parmesan cheese, for serving

Preparation

1. Season flour with salt and pepper in a large resealable plastic bag. Add half of chicken; shake to coat; transfer to a plate. Repeat.
2. Heat half of oil in a large nonstick skillet over mediumhigh heat. Add half of chicken and cook for 4 minutes, turning once; transfer to a plate. Repeat with remaining oil and chicken.
3. Add wine to skillet and stir with a wooden spoon, scraping up any browned bits. Cook until syrupy, 1 to 2 minutes. Add tomato sauce and reduce heat to mediumlow. Add chicken; coat with sauce. Sprinkle mozzarella and parsley on top, cover skillet and cook until cheese is melted, 5 minutes.
4. Transfer chicken to plates, sprinkle with Parmesan and serve.