Pretty much everything Pioneer Woman cooks is amazing. Thing is, sometimes her recipes are a little too "gourmet cook" for this time-strapped momma. But when I found this one, I thought it looked do-able. And, like every recipe I've ever tried of her's, it turned out amazing. The only thing I'd change a second time around is less sugar. It was really sweet. I usually like my pasta sauce a little on the sweet side, but this was too much for me.
Oh, and I obviously didn't include the wine. I know, I know - the alcohol cooks out. But, shockingly enough, I didn't happen to have an extra bottle of wine sitting in my kitchen cupboard. Like I said... no gourmet cooking in this house! :)
The changes I've made to her original recipe are below.
Pioneer Woman's Chicken Parmigiana
4 whole boneless, skinless chicken breasts, pounded flat
1/2 cup flour
Salt and pepper, to taste
1/2 cups olive oil
2 Tbsp. butter
1 medium onion, chopped (I only used a half)
4 cloves garlic, minced (I used about a tsp. of garlic powder - mincing garlic is something I rarely do)
3/4 cup wine (My magic substitution: 3/4 cup chicken broth. Tasted great.)
3 14.5-oz. cans crushed tomatoes
2 Tbsp. sugar (Like I said, I'd use less - like maybe a little less than 1 Tbsp.)
Chopped fresh parsley
1 cup freshly grated parmesan cheese (I used the pre-shredded Italian blend you can buy from the grocery store)
1 pound thin linguine
Mix flour, salt, and pepper together on a large plate. Dredge flattened chicken breasts in flour mixture. Set aside.
At this time, you can start a pot of water for your pasta. 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. Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine (or chicken broth :)) and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine/broth to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. (I was out of time by this point and only let it cook for 10 minutes - still great.) Toward the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated cheese. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.