Chicken Parmigiana with Linguine

When I was pregnant with my first son, Braden I craved chicken parmigiana like crazy, and practically lived on it, then after I had him, I just didn’t want to eat it anymore. Then the other day we went to Spokane for the day with some friends and ate out at this awesome little Italian restaurant called the tomato place, and after ordering it for the first time in probably three years, I fell in love with it all over again! I knew I had to learn how to make it, because it’s something my little kiddos would love too! I found this recipe from the Pioneer Woman which is excellent, but if anyone out there knows how to get their hands on the Olive garden recipe–it’s my all time fave!

Here’s her recipe. I started making dinner at 4.30 like I always do, and I had to sit and twiddle my thumbs for a while, because it was so QUICK and easy!! Gotta love that!

2 large or 4 normal chicken breasts
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

If your chicken breasts are really thick (like my Costco ones always are) cut them in half lengthways so you have four thin breasts. Otherwise, just skip this step.
Using the smooth side of your meat mallet, pound the chicken working from the center out towards the edges. You can put the chicken in a ziploc bag or lay some cling film over the top of it to protect the chicken and yourself from nasty chicken germs Mix the flour, salt, and pepper together on a plate, or in a dish
Dredge the flattened chicken breasts in the flour mixture and set aside then heat olive oil and butter together in a large skillet over medium heat until bubbly.

 fry chicken breasts 2-3 minutes per side until golden brown Remove chicken breasts from the skillet and keep warm. Without cleaning skillet, add onions and garlic and gently stir for 2 minutes, scraping the bottom of the pan to loosen up any brown bits

Pour in the red wine and cook on high for 2 minutes until reduced by half  Pour in crushed tomatoes and stir to combine. [I added one can of chopped tomatoes for a little texture]. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Meanwhile, put on a pot of salted water for the pasta, and chop your parsley. Toward the end of cooking time, add the pasta to the water and cook for 6-minutes until al dente (or according to box directions). Chop the parsley Add it to the sauce and give it a final stir 

Grate some fresh parmigiano reggiano
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated.
 Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.
My hubby gave me a look and said: “have you tried this chicken?” And since it was so thin, I just assumed it was dry and overcooked–but it wasn’t! It was SO surprisingly moist and tender, and delicious! My babies loved it too!! So I think I found another family fave.

I hope you guys all enjoy this recipe too!
<3 Sarah