I have tried many recipes to make Chicken Parmigiana, and I finally found a winner. Thank you, Pioneer Woman! What I really like about this recipe is the method for the chicken. If you have a different marinara that you really like, you could definitely substitute it and be just as successful (and save yourself a little time).
Special Equipment: None
Time Management:
Prep time: 10 minutes
Cook time: 1 hour
Ingredients:
3-4 boneless, skinless chicken breasts, trimmed and pounded flat
salt and pepper to taste
1/2 cup olive oil
1 medium onion, chopped
4 cloves garlic, minced
3/4 cups wine (red or white is fine)
3 (14.5 oz) cans crushed tomatoes
2 Tbsp sugar
1 cup grated Parmesan cheese
1 pound of your favorite pasta
Directions:
Mix flour, salt, and pepper together on large plate.
Dredge your pounded chicken breasts in mixture and set aside.
Heat olive oil in a skillet over medium heat. When mixture is hot, fry chicken until golden brown (aprox 3 minutes per side)
Remove chicken and keep warm.
Add onion, and garlic to pan and stir for 2 minutes. Pour in wine and scrape bottom of pan. Allow wine to cook down until reduced by half, about 2 minutes.
Pour crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste.
Simmer 30 minutes. - and this is a good time to start your pasta water! (and cook according to package directions)
Carefully lay chicken breasts atop sauce and completely cover with Parmesan.
Place lid on skillet and reduce heat to low. Allow to simmer until cheese melts and chicken is hot.
Plate on top of pasta.
*Original source http://thepioneerwoman.com/cooking/2009/10/chicken-parmigiana/
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