I am always baffled about what to make when having company over. I am so spoiled that I get to cook for Michael all the time- the boy who loves nearly everything, and will try absolutely anything. So, this week when we were having another couple over for dinner, I thought I better play it safe and make something that seems to be universally enjoyable. Who doesn’t love chicken parmesan? Trying out a new recipe on company isn’t always the brightest idea, but it all came out well, and there are very few things I will change for next time. Actually, the only thing I would change is go lighter on the sugar. My tomatoes weren’t too salty to begin with, so the sugar addition made my sauce abundantly sweet to my taste.
Credit: The Pioneer Woman Cooks by Ree Drummond
½ cup all-purpose flour
½ teaspoon salt, plus more to taste
½ teaspoon black pepper, plus more to taste
6 boneless, skinless chicken breasts, pounded to uniform thinness
2 tablespoons butter
½ cup olive oil
1 medium onion, chopped
¾ cup wine (white or red is fine)
Three 14.5-ounce cans crushed tomatoes
2 tablespoons sugar
¼ cup chopped fresh parsley, plus more for sprinkling
1 ½ cups freshly grated parmesan cheese
1 pound thin linguine or other pasta, cooked al dente
- Mix the flour and salt and pepper on a large plate.
- Season the flattened chicken breasts on both sides with salt and pepper, then dredge them in the flour mixture.
- Set them aside.
- In a large skillet over medium-high heat melt the butter in the olive oil until sizzling.
- Fry the chicken breasts until nice and golden brown, 2 to 3 minutes per side. Remove the chicken from the skillet and keep warm.
- Without cleaning the skillet, add the onion and garlic and saute for 2 minutes or until the onion starts to brown.
- Pour in the wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the wine to cook down until reduced by half, about 3 minutes.
- Pour in the crushed tomatoes and stir to combine.
- Add the sugar, then add salt and pepper to taste. Stir, reduce the heat to low, and simmer for 30 minutes so the flavors can meld.
- Add the chopped parsley and ½ cup of the grated Parmesan, then stir to combine.
- Carefully lay the chicken breasts on top of the sauce and completely cover them with the remaining 1 cup grated Parmesan.
- Cover the skillet and simmer until the cheese is melted and the chicken is heated through, about 5 minutes.
- Placed the cooked pasta in pasta bowls or on plate, then cover it with sauce. Lay a chicken breast on top of each serving and sprinkle with more parsley. Serve immediately.