How To Make Chicken Parmigiana
A classic pasta dish, chicken parmigiana is breaded chicken fried until crispy and served on top of pasta with rich tomato sauce.
Serves:
Ingredients
- ½cupflour
- salt and pepper
- 8chicken breasts,trimmed and pounded flat
- 1lbthin linguine
- ½cupolive oil
- 2tbspbutter
- 4tspgarlic,minced
- 1tsponion powder
- ¾cupschicken stock
- 43½oztomatoes,crushed
- 1tbspsugar
- ½cupparsley,freshly chopped, plus more for serving
- 1½cupsparmesan cheese,grated
Instructions
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Mix flour, salt and pepper on a plate.
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Dip chicken breasts in flour mixture until coated on the front and back. Set aside.
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Cook linguine as instructed on box.
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In a large skillet, heat the olive oil and butter on medium heat.
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Fry chicken breasts in the oil and butter mixture for 3 to 4 minutes on each side. Remove chicken from skillet and set aside.
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Add garlic and onion powder to the remaining oil and butter mixture. Add chicken stock and cook for 2 to 3 minutes.
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Add the crushed tomatoes and sugar to the skillet. Add salt and pepper to taste. Cook on low for 25 to 30 minutes.
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With 5 minutes left, add parsley.
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Add chicken breasts to the sauce and cover with grated Parmesan cheese. Put on the lid to the skillet and cook until the cheese starts to bubble. Simmer until the cheese is melted and the chicken is cooked through.
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Add noodles to a plate and pour sauce over the noodles. Place a chicken breast over the top. Add more parsley and Parmesan Cheese if desired.
Nutrition
- Calories: 842.03kcal
- Fat: 41.27g
- Saturated Fat: 13.20g
- Trans Fat: 0.30g
- Monounsaturated Fat: 19.64g
- Polyunsaturated Fat: 5.65g
- Carbohydrates: 59.39g
- Fiber: 4.43g
- Sugar: 7.80g
- Protein: 56.78g
- Cholesterol: 138.63mg
- Sodium: 1089.51mg
- Calcium: 394.85mg
- Potassium: 981.31mg
- Iron: 3.29mg
- Vitamin A: 204.89µg
- Vitamin C: 26.66mg
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