Last night I made chicken Parmesan for dinner. And let me tell you, it was SO good! My husband had four pieces, and if that doesn’t tell you how good it was then I don’t know what will. I love it when he really enjoys my cooking. It’s one of the little pleasures in my life. After a long day at work, coming home and cooking for him really makes my day. Especially when it turns out as well as it did last night with the chicken Parmesan.
Start by cooking the chicken. Season the chicken with a little salt and pepper. Then dredge the chicken in some flour. You could also use panko crumbs for a crunchier texture. Put some olive oil in a skillet over medium-high heat. Once the oil is hot put the chicken in the skillet. Cook the chicken until golden brown, about 5 minutes, and turn the chicken to cook the other side.
Once the chicken is golden brown on all sides, and cooked through, place aside on a plate. At this point, turn the burner down to medium and add some chopped garlic to the pan and sauté for about a minute. Next add a jar of spaghetti sauce. I used a jar of homemade sauce that I canned earlier in August. It was made with tomatoes from my garden, some Chianti wine, garlic, onion, basil and oregano. I also added a 15 oz can of regular tomato sauce to the pan to give it an extra tomato flavor. When that comes to a simmer,add a little bit more basil to the sauce. After everything is incorporated, place the chicken back in the sauce and let everything get hot.
In the meantime, cook some spaghetti in a pot of boiling water. Once the spaghetti gets close to done, add some parmesan cheese (a big handful if you like cheese as much as I do) to the top of the chicken and place a lid on top of the skillet and let the cheese melt. Serve chicken and sauce over the hot spaghetti and you have a wonderfully rich and cheesy meal. This one is definitely worth the effort!
- 1 lb Chicken Breasts
- 2-3 Tbsp Flour
- Salt & Pepper to taste
- 2 Tbsp. Olive Oil
- 1 garlic clove, chopped
- 1 15 oz. jar Spaghetti Sauce
- 1 15 oz. can Tomato Sauce
- 1 tsp. Basil
- 1 cup Parmesan Cheese
- Cooked spaghetti
Heat large skillet over medium-high heat, and add olive oil. Season chicken breasts with salt and pepper. Dredge chicken in flour, so both sides are covered. Once oil is hot, add chicken to pan. Cook for about 5 minutes, or until golden brown. Then flip the chicken and cook the other side for an additional 5 minutes. Once both sides are golden brown, and cooked through, set chicken aside. Turn heat down to medium, and add chopped garlic to skillet, and brown for about a minute. Then add spaghetti sauce and tomato sauce and bring to a simmer, then add basil. Place chicken back in skillet, and bring sauce back to a simmer. Add Parmesan cheese to the top of chicken, and cover skillet to allow cheese to melt. After about 3 minutes, remove the lid and serve chicken and sauce over hot spaghetti.