By day, Ree Drummond is a Oklahoman mom of four. But by night, she’s The Pioneer Woman, a Food Network chef, cookbook author, and blogging empire unto herself. And this? This is her much-loved recipe for Chicken Parmesan, which is delectable on its own, in a sandwich, or served over spaghetti.
1/2 cup all-purpose flour
8 boneless, skinless chicken breast halves, pounded to uniform thinness
1/2 cup olive oil
2 Tbsp butter
4 cloves garlic, minced
1 medium onion, chopped
3/4 cup wine (white or red)
3 (14.5-oz) cans crushed tomatoes
2 Tbsp sugar
1/4 cup chopped fresh parsley, divided, plus more for garnish
1 1/2 cups freshly grated Parmesan cheese
1 lb thin linguine or other pasta, cooked al dente
1. Combine flour with salt and pepper to taste on a large plate. Sprinkle chicken breasts on both sides with salt and pepper, then dredge them in seasoned flour. Set aside.
2. Heat oil and butter in a skillet on medium-high. Fry chicken until golden, about 3 minutes per side. Remove from skillet; keep warm. Add garlic and onion to pan. Cook for 2 minutes.
3. Pour in wine and scrape skillet, getting flavorful bits off bottom. Cook for 3 minutes or until liquid is reduced by half.
4. Stir in tomatoes, sugar, and salt and pepper to taste. Reduce heat to low and cook for 30 minutes. Add 1/8 cup parsley and 1/2 cup Parmesan.
5. Arrange chicken on top of sauce; sprinkle remaining cheese over top. Cover skillet and simmer until cheese melts and chicken is hot. Sprinkle with 1/8 cup parsley. Put pasta on plates; top with chicken, sauce, and parsley.
Ree Drummond’s Chicken Parmesan courtesy of Dash.
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