Chicken Parmigiana

We tried out a new recipe for one of our favorite dishes.  We were running behind that day and the kids had to pitch in.  They had a ball.  Plus, I'd been wanting to learn to make "sauce."

Ingredients

• 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
• 1/2 cup All-purpose Flour
• Salt And Pepper, to taste
• 1/2 cup Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Chopped
• 4 cloves Garlic, Minced
• 3/4 cups Wine (white Or Red Is Fine)
• 3 cans (14.5 Oz.) Crushed Tomatoes
• 2 Tablespoons Sugar
• 1/4 cube Chopped Fresh Parsley
• 1 cup Freshly Grated Parmesan Cheese
• 1 pound Thin Linguine

Preparation Instructions

Mix flour, salt, and pepper together on a large plate.

Dredge flattened chicken breasts in flour mixture. Set aside.

Flatten chicken between saran wrap with a rolling pin.  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 (I skipped this part) and scrape the bottom of the pan, getting all the flavorful bits off the bottom. 

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.

retrieved from:  http://thepioneerwoman.com/cooking/2009/10/chicken-parmigiana/

Blondies

From Applebee's.  Very rich and yummy with vanilla bean ice cream drizzled with the sauce.  I think I like them a little on the crunchy side like biscotti.  Serve in small portions.  

Ingredients

• (double for 9x13, quadruple for cookie sheet)
• 1 cup flour
• ½ tsp baking powder
• 1/8 tsp baking soda
• 1/8 tsp salt
• ½ cup nuts (optional)
• 1/3 cup butter melted
• 1 cup brown sugar
• 1 egg
• 1 Tbsp vanilla
• ½ cup white chocolate chips
• Sauce for Blondies
• (double everything except cream cheese)
• ½ cup maple syrup
• ¼ cup butter
• ½ cup brown sugar
• 8 oz cream cheese softened
• ½ tsp vanilla or maple extract

Instructions

1. Brownies
2. Preheat oven to 350 degrees.
3. Combine all dry ingredients. Add in wet ingredients. After well mixed, add in chocolate chips. Bake for 20-25 minutes
4. Sauce
5. Cook syrup and butter over low heat until melted. Then stir in the brown sugar until dissolved. Take off heat and add cream cheese. Then add the vanilla.