Although always a fan, I’ve never made chicken parm before. I figured I’d take a stab at it using my own adapted version of The Pioneer Woman’s recipe. I have to admit, I was a little nervous since the chicken breasts aren’t breaded. I’m in no way an authentic Italian cook- so I apologize if I’ve violated any laws. And I don’t care if I did either, because this will be my new stand-by!
- 4 whole 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
- 1/2 cup Wine (white Or Red Is Fine)
- 1 jar of spaghetti sauce (24 oz.)
- Handful Chopped Fresh Parsley
- 1 cup Freshly Grated Parmesan Cheese
- 1 pound spaghetti
Cook spaghetti until al dente.
Combine salt, pepper, and flour on a large plate.
Add onions and garlic to skillet- do not clean the skillet!
Next, add wine. I know nothing about wine other than I like cheap white wine, so go ahead and pick out what you like to drink too.
Allow to cook for 3-5 minutes until cooked down.
Adjust heat to medium-low and pour in jar of sauce.