This recipe for Chicken Parmesan skips the mozzarella to just use scrumptious Parmesan cheese, and it is a lighter and delicious version of this classic! And while I love mozzarella cheese as much as the next girl, I think this makes this beloved Italian supper even better by sticking to just the glorious Parmesan and letting it shine.
As some of you know, every morning I post whatever I am going to cook that day as my Facebook status for the day.
(The origin of this is as follows: when I first got my Facebook page I never posted a status. The teenager told me that made me extremely uncool, and I had to post and change my status at least once a day. The only thing that reliably changes in my life every day is dinner, and so that is what I change my status to every morning.
Because I update my status in the morning, it has led to many puzzled Facebook comments from folks who think I am cooking, say, chicken parmesan for breakfast.)
This trivia about my Facebook page actually does have a point, which is that in my status for that day, I foolishly mentioned that I was making a version of chicken parm that used parmesan cheese, as in the title of the dish, not mozzarella cheese. Well, that opened some floodgates, let me tell you.
I learned more about the history of this dish than I ever wanted to know — although none of it came with source material, so as far as I am concerned, my point is still valid. Chicken Parmesan just seems more authentic made with the cheese of same name.
Don’t get me wrong, I love mozzarella cheese as much as the next girl. Just click here for example. But on chicken parm, all that mozzarella just seems to take over. Parmesan cheese, on the other hand, is still delicious but a little lighter in consistency, so all the flavor of your tomato sauce and chicken still stands a fighting chance.
I know, I know, what’s a nice Irish girl like me doing messing around with the likes of a classic Italian dish like this one? But hey, I know what I like when I taste it…and I LIKED this one.
Don’t forget to make the pasta to go with it…I think we can all agree on that!
This recipe for Chicken Parmesan skips the mozzarella to just use scrumptious Parmesan cheese, and it is a lighter and delicious version of this classic!
- 4 boneless chicken breast halves, pounded to about 1/2 inch thickness
- ½ cup flour
- Salt and pepper
- 1/4 cup canola oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup red wine (any variety will work)
- 3 14.5 ounce cans crushed tomatoes
- ¼ cup chopped fresh parsley, plus extra for garnish
- 1 cup grated parmesan cheese (grated freshly is best!)
- 8 ounces cooked spaghetti or linguine
- Mix flour with a pinch of salt, and pepper together in a pie plate. Dredge chicken breasts in flour mixture and set aside
- Heat oil and butter together in a large skillet over medium heat. When butter is melted add the floured chicken and cook until chicken breasts until golden brown on each side, about 3 minutes per side. Remove chicken breasts from the skillet and cover with foil to keep warm.
- Add garlic to the skillet and give it a quick stir. Add wine and stir, loosening any bits that are stuck to the pan. Simmer for 2 minutes.
- Pour in crushed tomatoes, stir to combine and simmer for for 30 minutes. Dump in the parsley and give it another stir.
- Now put the chicken breasts on top of the sauce and cover them in that fabulous Parmesan. Cover the skillet and reduce heat to low. Simmer until cheese is melted, about 3-5 minutes.
- Place pasta on warmed plates and top with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.