Kiss Me My Love, Chicken Parmigiana

I don’t know if words can express how extremely enjoyable this recipe of Chicken Parmigiana truly was!

It is one thing for me to sit here and rave about how delicious and superb this dish tasted but its a completely different thing if I explained to you in depth what happened when I combined the crushed tomatoes, red wine, onions, garlic, fresh chopped parsley and parmesan cheese.  This rich and flavorful dish goes so well for a hungry bunch!

Trust me when I say, this one’s a winner!

Start with mixing flour, salt, and pepper together on a large plate.

Now prepare to work with raw meat.  Yea, yea, yea I know eewwwwww but somebody’s gotta handle it for this delicious meal your about to prepare. 🙂

Just think of this part of the prepping a little therapeutic because your going to pound the heck outta your meat. To make sure you get flatten same sized chicken for grilling.

Tip: Place sliced chicken breasts inside a large Ziploc bag and just pound!  You can use a small mallet or frying pan, or even rolling pin. 😉

Season one side of the chicken with salt and pepper, then place that side down on top of the flour mixture.  Then flip the chicken over and repeat with other side.

Repeat with the other flattened chicken breasts and dredge in flour mixture until completely coated.

Then set these babies aside.

Now I can say you have officially ended the working with raw food material at this portion of the game.  Now for the fun parts…

Now it’s cooking time, my favorite part!

Heat a large skillet over medium heat, then add olive oil and butter. Now as you cook you will see that the small amount of butter you added will help the chicken turn a lovely golden brown color and your pot won’t be smoking all over the kitchen.

Remove chicken breasts from the skillet and keep warm.

Chop up some garlic….

And some onions….

Now…

Pour yourself a glass of wine and allow me to paint you a picture of the next process.

Imagine…

Add the chopped onions and garlic to the skillet on medium-low heat for a few minutes.

Stir, stir, stir, making sure they all sauté around all the yum-yums…. 🙂

In the same frying pan you were using before hand, with all the yum-yums, (that’s my uncles word, hehehe)

Can you smell that….. mmmmmmmm……..

IT. GETS. BETTER…

Now grab that same bottle of wine you just poured yourself and pour in 1/2 to 3/4 cup of wine.

Allow the wine, onions, and garlic to heat up.

You want it to become a deep color and the liquid to reduce to half of what you poured in.

Oh the smells………

Next comes the crushed tomatoes… Look at that beautiful red color added to the burgundy.

Letting all of these ingredients simmer to a boil fusing together as one, allowing all the flavors to just enhance every minute.  I feel like I just want to jump in and start swimming in the sauce!

I guess I will have to contain myself… 😛

Add a little sugar to the sauce, sweeten it up and balance out the flavors.

Look at that color now, just exquisite!

Add some salt and pepper as well, allow the sauce to cook for a good 20 to 25 minutes, stirring occasionally.

While the sauce is cooking, start a grating… and a chopping some more.

Make sure, Please! I Beg You… Make sure to use really good Parmigiano-Reggiano.  and not the one out of a container.

Puuhhhhhlleaaazzzeeeeeeeeeeeeee!

Once the sauce has cooked for a while, add some chopped parsley and parmigiano to the sauce.

Now you know you need to taste it at this point.  So break out a small spoon and taste your creation.

OMG! like Kayla says…. That’s some good stuff, isn’t it?!?

Stir your sauce one last time before placing the cooked chicken pieces inside your pot one at a time…

Your almost done, just a lil bit more before you can sit and devour.

I sprinkled some chopped parsley on my chicken before I added the parmesan cheese.  But you can basil as well if you have on hand.

Cheese Please!

Cover the chicken with parmesan cheese.

More cheese please…

Making sure you do not leave any pieces without this beautiful white coating.

Add chopped parsley on top of the parmesan cheese again.

Almost finished…

Now this is going to take a lot of strength cover the chicken with a lid and allow it to simmer for a few minutes, until cheese melts…

(SIGH) Doesn’t that just look divine! (not a question, more of a statement)

Now all you need to do is serve it up on top of a nice bowl of fresh pasta.

Then add a generous portion of chicken.  Extra sauce can be added at any time along with more parmesan cheese.

Hey, you can never have enough cheese! 🙂

Enjoy!

Kiss Me My Love, Chicken Parmigiana

Ingredients:

• 4-6 whole Boneless, Skinless Chicken Breasts
• ½ cups All-purpose Flour
• Salt And Pepper (to Taste)
• ½ cup Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Chopped
• 4 cloves Garlic, Minced
• ¾ cups  Red Wine
• 3 cans (14.5 Oz.) Crushed Tomatoes
• 2 Tablespoons Sugar
• Chopped Fresh Parsley
• 1 cup Freshly Grated Parmigiano-Reggiano
• 1 pound of Linguine

Directions:

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.

Boil a large pot of salted water and  cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm in the oven.

Without cleaning skillet, add onions and garlic, gently stir for 2 minutes. Pour in red wine and scrape the bottom of the pan, getting all the yum-yums off the bottom. Allow wine to cook down until reduced by half, this should be about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to simmer for 30 minutes.

Towards the end of cooking time, add chopped parsley and grated parmesan cheese.

Carefully lay chicken breasts on top of the sauce and cover them completely with grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley.

Serve immediately.

Enjoy!