Ooooh. Chicken Parmiagiana.
Or Parma John if you are one of my kids.
Who incidentally had no cause to call it anything this time because they were gone when I made it.
For the weekend.
Which means I had loads of glorious time to futz around in the kitchen, shredding cheese and drinking wine and taking in the absolute silence of my house.
I cannot convey to you the level of silence in my house this past weekend.
Make sure you pound the chicken breasts until they are fairly thin. I actually did not pound these out because the thin breasts were on sale BOGO (Buy One Get One Free).
Just dredge them in a little flour, salt & pepper.
I skipped the pictures where I chopped the onion and garlic, because everyone can figure that part out and I had one of those garlic chopping moments when the stupid garlic skins stick to your fingers and frustrate the hello out of you.
Kind of like in National Lampoon’s Christmas Vacation when Clark gets back from finding the Griswold Family Christmas Tree and his hands are all covered in sap. And then he is lying in bed with Beverly D’Angelo thumbing through the magazine and all the pages stick to his fingers.
Just like garlic skins.
I holy love Christmas Vacation. It never gets old.
We watch it whenever it rolls around on cable tv, but it is our family tradition to watch it every year after Thanksgiving dinner.
I do believe it has more quotable quotes than any other movie.
Don’t throw me down Clark.
While your chicken is frying, go ahead and grate up your parmesan cheese.
Aunt Bethany, does your cat eat jello?
Use the good block of parmesan, not the green can of crumbs that smells like feet.
Sweetheart, your grandma Nora’s got a real painful burr on my heel. If you rub it for me, I’ll give you a whole quarter. Okay?
Take the chicken out and keep it warm. Don’t get rid of all the good oily bits of crispy flavor. Just throw your onions and garlic right on in.
Cook the onions and garlic together for a minute or two.
Forgot to put the bottle of wine in the original picture with the ingredients.
The wine is going to turn everything a weird grape-y purple-y color.I would probably use a drier red next time. This one was a bit too sweet.
Add your crushed tomatoes and stir it all up.
Oh, Eddie… If I woke up tomorrow with my head sewn to the carpet, I wouldn’t be more surprised than I am now.
Add a couple tablespoons of sugar to counteract the acidity of the tomatoes.
I had some fresh basil, so I chopped that up ad tossed it in.
Can I refill your eggnog for you? Get you something to eat? Drive you out to the middle of nowhere and leave you for dead?
Snuggle your little chicken breasts back in the sauce.
Make sure to cover them up.
Every time Catherine revved up the microwave, I’d piss my pants and forget who I was for about half an hour or so.
Add a couple of pieces of fresh basil to each piece.
The little lights are not twinkeling.
Drown them in parmesan.
Get you pasta ready. Feel free to sprinkle some additional cheese on this.
Hey Griswold. Where do you think you’re gonna put a tree that big?
Bend over and I’ll show you.
You’ve got a lot of nerve talking to me like that Griswold.
I wasn’t talking to you.
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
A handful Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
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.