Quick and easy Chicken Parmigiana will be a mealtime hit with your family. All you need to make this hearty italian classic complete is a simple green salad.
1/4 cup all-purpose 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 fresh parsley
1 tablespoon finely grated Parmesan, for serving
How to Make It
Season flour with salt and pepper in a large resealable plastic bag. Add half of chicken; shake to coat; transfer to a plate. Repeat.
Warm half of oil in a large nonstick skillet over medium-high heat. Add half of chicken; cook for 4 minutes, turning once, then transfer to a plate. Repeat with remaining oil and chicken.
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 medium-low. Add chicken; coat with sauce. Sprinkle mozzarella and parsley on top, cover skillet and cook until cheese has melted, about 5 minutes.
Transfer chicken to plates, sprinkle with Parmesan and serve.