Now that the holidays are over, reality is setting in terms of cooking dinner. As in, now we have to cook dinner again. Gone are the holiday parties, the out-to-dinners during the week, the loaded dining room tables at other people’s houses…nope, it’s back to the usual day to day of dishing it up ourselves. And while I’m sure that lots of us are buckling down and eating light to make up for all the peppermint bark and roast beast and fruitcake, every once in a while it’s a good idea to have a dinner that is just a teeny bit of a splurge. It makes keeping to the salad-eating all that much easier, and so when you do, you gotta make sure that splurge dinner is Worth It.
This chicken parm is Worth It.
First of all, it’s pretty easy to make…you’ll be from start to table in just a little over 30 minutes. Second, it’s not the typical sauce from a jar and then buried in mozzarella cheese chicken parm. The sauce is a delightful mix of crushed canned tomatoes (the only kind to deal with in the winter. Try and find San Marzano or Muir Glen tomatoes…they are the best!) You simmer them up with some wine, some garlic and onion, and it turns into a flavorful, light sauce that is going to go over your golden sauteed chicken breast just perfectly. Now as for the cheese – it’s called Chicken Parmigiana for a reason. The cheese in this recipe is actual parmigiana cheese, not the slab of mozzarella that is usually involved. Use freshly grated parmigiana, and it will melt into a light and perfect covering of just the right amount of cheesy wonderfulness.
Now, this recipe calls for serving it on a bed of linguine, and it is pretty dang wonderful that way, but if you want to give a nod to your New Year’s eat lighter resolution, it would be lovely over a bed of sauteed baby spinach as well. Either way, give this one a whirl sometime this month. You’ll have the whole rest of the month for soup and salad, after all!
Chicken Parmigiana, from The Pioneer Woman
4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
1/2 cup All-purpose Flour
Salt And Pepper, to taste
1/2 cup Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
3/4 cups Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
1/4 cube Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine