CHICKEN PARMIGIANA

Any time I see an Olive Garden commercial my mouth starts to salivate, and I’m doing that yet again as I think about this Chicken Parmigiana my mom and I tried before we moved to Texas. It was so good and comes from the famous Ree Drummond. We loved the recipe and decided it was another keeper dinner idea. It was easy to make and ended up being a hit with the entire family.

Course         : Main Course
Cuisine        : American, Italian
Prep Time   : 10 minutes
Cook Time  : 27 minutes
Total Time   : 37 minutes

Servings     : 8
Calories      :781 kcal

CHICKEN PARMIGIANA

Ingredients

• 1/2 cup flour
• salt and pepper
• 8 chicken breasts trimmed and pounded flat
• 1 lb thin linguine
• 1/2 cup olive oil
• 2 tbsp butter
• 4 tsp garlic minced
• 1 tsp onion powder
• 3/4 cups chicken stock
• 43.5 oz crushed tomatoes
• 1 tbsp sugar
• 1/4 cup parsley freshly chopped, plus more for serving
• 1 1/2 cups parmesan cheese grated

Instructions

• Mix flour, salt and pepper on a plate.
• Dip chicken breasts in flour mixture until coated on the front and back. Set aside.
• Cook linguine as instructed on box.
• In a large skillet, heat the olive oil and butter on medium heat.
• Fry chicken breasts in the oil and butter mixture for 3-4 minutes on each side. Remove chicken from skillet and set aside.
• Add garlic and onion powder to the remaining oil and butter mixture. Add chicken stock and cook for 2-3 minutes.
• Add the crushed tomatoes and sugar to the skillet. Add salt and pepper to taste. Cook on low for 25-30 minutes.
• With 5 minutes left, add parsley.
• Add chicken breasts to the sauce and cover with grated Parmesan cheese. Put on the lid to the skillet and cook until the cheese starts to bubble. Simmer until the cheese is melted and the chicken is cooked through.
• Add noodles to a plate and pour sauce over the noodles. Place a chicken breast over the top. Add more parsley and Parmesan Cheese if desired.

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