Chicken Parmesan (Parade Magazine)
Chicken Parmesan with linguine featured in Parade magazine.
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- 1/2 cup(s) all-purpose flour
- 1/2 cup(s) olive oil
- 2 tablespoon(s) butter
- 4 clove(s) garlic powder Minced
- 1 medium onion Chopped
- 3/4 cup(s) red or white wine
- 3 14.5 ounce cans crushed tomatoes
- 2 tablespoon(s) sugar
- 1/4 cup(s) fresh parsley divided plus for garnish
- 1 1/2 cup(s) freshly graded Parmesan cheese
- 1 pound(s) thin linguine cooked al dente
- 8 boneless skinless chicken breast halves poundedhalves pounded to uniform thinness
- Combine flour with salt and pepper to taste on a large plate. Sprinkle chicken breasts on both sides with salt and pepper, then dredge them in seasoned flour. Set aside.
- Heat oil and butter in a skillet on medium-high heat. Fry chicken until golden brown, about 3 minutes per side. Remove from skillet;keep warm. Add garlic and onion in pan. Cook for 2 minutes.
- Pour in wine and scrape skillet. Cook for 3 minutes or until liquid is reduced by half.
- Stir in tomatoes, sugar, salt and pepper to taste. Reduce heat to low and cook for 30 minutes. Add 1/8 cup parsley and 1/2 cup Parmesan.
- Arrange chicken on top of sauce; sprinkle remaining cheese over top. Cover skillet and simmer until cheese melts and chicken is hot. Sprinkle with 1/8 cup parsley. Put pasta on plates;top with chicken, sauce and parsley.
This recipe is a personal recipe added by LouEllaFarler and has not been tested or endorsed by MyRecipes.
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Chicken Parmesan (Parade Magazine) Recipe at a Glance
- COURSE: Main Dishes