Chicken parmigiana is one of my favorite Italian dishes. I'm not a fan of spaghetti but add some breaded, cheesy chicken then it is one of the best meals! This was one of those recipes that I sat down to the computer at 5:30 trying to come up with a meal and I had all the ingredients in the house. The original recipe calls for making your own sauce which I'm sure is delicious, but I had a jar of marinara sauce in the cupboard so I adapted.
This was by far the best chicken parmigiana I've ever made. We won't even consider the frozen, breaded chicken patties I used when my husband and I were both in school and working full-time. Ah I shudder to think I ever considered that dinner!
adapted from The Pioneer Woman
4 whole 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
1/2 Medium Onion, Chopped
1 clove chopped garlic
1 jar spaghetti sauce
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine
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 jar of spaghetti sauce let simmer for 10 minutes.
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.