Wednesday, July 7, 2010

Chicken Parmigiana and Crabcakes

Note:  If you have never made this, do it tonight.  You will not regret it and your husband/significant other will love you for life.  :)
Prep Time: 15 Minutes  Cook Time: 45 Minutes
Difficulty: Easy Servings: 6
4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
½ cups All-purpose Flour
Salt And Pepper, to taste
½ cups Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ cubes Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine (or I used bow tie)

Preparation Instructions
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 and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine 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. 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 Parmesan. 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.


On another note, I made crabcakes last night with that yum crabmeat that my parents brought me.  But I can't give that recipe out because I would be forbidden from my Mother's household.
Kevin is just so sweet that he only ate one last night and will take something else for lunch today so I have lunch for two days.  He said, "I know how much you love them."  Awwww.


  1. Those crabcakes look amazing! As for the recipe, I understand. Although I see some nice big chunks of crab --- YUMMY!!!

  2. I LOVE crabcakes. So much so that I have actually had them sent to our home from our favorite place in Maryland.

    What a sweet guy ~ must be the name Kevin ;)


  3. Oh, yum! I love Pioneer Woman recipes.

  4. wow, that looks awesomely easy and is much simpler than putting it in the oven! can't wait to try it!