CHICKEN PARM PIONEER WOMAN RECIPES

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PIONEER WOMAN CHICKEN PARMIGIANA RECIPE - FOOD.COM



Pioneer Woman Chicken Parmigiana Recipe - Food.com image

Mama Mia! This is an excellent dish. I love how this woman cooks. This dish is just so wonderful. Can't talk now busy eating this fabulous meal.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb skinless chicken breast (4-6 pieces trimmed and pounded flat)
1/2 cup all-purpose flour
salt & pepper (to taste)
1/2 cup olive oil
2 tablespoons butter
1 medium onion, chopped
4 garlic cloves, minced
3/4 cup white wine (red is fine too)
3 (14 1/2 ounce) cans crushed tomatoes
2 tablespoons sugar
1/4 cup fresh parsley (chopped)
1 cup parmesan cheese (freshly grated)

Steps:

  • Mix flour, salt, and pepper together on a large plate.
  • Dredge flattened chicken breasts in flour mixture. Set aside.
  • 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.
  • If you choose to have pasta, cook linguine, spaghetti, or whatever pasta you like until al dente.
  • 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. Or just place the chicken on a plate and dig in!
  • Serve immediately & enjoy!

Nutrition Facts : Calories 759.9, FatContent 44, SaturatedFatContent 12.5, CholesterolContent 110.1, SodiumContent 978.7, CarbohydrateContent 46.7, FiberContent 6.9, SugarContent 8.2, ProteinContent 41.1

BEST CHICKEN PARM PASTA RECIPE - THE PIONEER WOMAN



Best Chicken Parm Pasta Recipe - The Pioneer Woman image

Chicken Parm Pasta is an easy weeknight dinner recipe your whole family will love.

Provided by Ree Drummond

Categories     dinner

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 11

5 tbsp.

olive oil

1/2 c.

panko breadcrumbs

3/4 c.

grated parmesan cheese

1 lb.

skinless, boneless chicken breasts, cut into 1/2-inch-thick strips 

1 1/2 tsp.

kosher salt, plus more for the pasta

4

garlic cloves, thinly sliced

1/4 tsp.

red pepper flakes

1

28-ounce can whole peeled tomatoes, crushed by hand

1 lb.

bucatini or spaghetti

1/2 c.

loosely packed fresh basil, thinly sliced, plus leaves for garnish

8 oz.

mini mozzarella balls, drained

Steps:

  • Heat a small skillet over medium-low heat and add 1 tablespoon olive oil. Add the panko and stir to coat in the oil. Cook, tossing, until the panko is crisp and golden, 3 to 4 minutes. Set aside to cool, then stir in 1/4 cup of the parmesan. Season the chicken with 1 teaspoon salt. Add 2 tablespoons olive oil to a large nonstick skillet and heat over medium-high. When the oil is hot, add the chicken and cook, tossing occasionally, until browned, about 3 minutes. Remove to a plate. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.

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