Chicken Parmesan

Once again I opened the Parade Magazine and saw a recipe that caught my attention.  This one Feb 26, 2012 was for Ree Drummond’s Chicken Parmesan.  Ree Drummond is the star of Pioneer Woman on the Food Network.  I must admit that I’ve never seen her show but the recipe looks great.

http://www.dashrecipes.com/recipes/sunday-dinner/chicken-parmesan-ree-drummond.html

Here’s mine:   

Chicken Parmesan

2-4 boneless chicken breasts – pound them thin (I use my fists, the mallet is just too light.)
1 egg
¼ cup milk

1 cup flour

1 teaspn each Salt and pepper

1 cup oil

Whisk the eggs and milk in a bowl.  Mix salt and pepper with flour in shaker bag.  Dip chicken in this egg wash then coat with flour and salt and pepper.  Do this step twice.

Cook in hot oil then set aside.  Keep warm at 250 degrees.

At this point, you could use the pan and make a gravy, then serve with fried potatoes, but that’s another meal.  Back to the parmesan.

 1 tblspn garlic

¼ to ½ onion

1 chopped (diced) tomato

1 jar Prego or Ragu spaghetti sauce

½ cup wine

Provolone (or mozzarella) cheese slices

Spaghetti (4 servings)

 Add garlic and onion to pan drippings and saute.  Add the sauce and wine.  Let simmer while you cook the spaghetti as per the package.  Drain spaghetti and return to pot.  Mix in about a ½ cup of the sauce with the spaghetti.  This will give it that reddish coating. 

Put serving of spaghetti on plate or pasta dish.  Sprinkle with parmesan.  Lay a chicken breast on top of the spaghetti.  Put a generous slice of provolone on chicken.  Pour sauce over  chicken then top with generous portion of grated parmesan.

This is a simple but delicious meal.  Serve with some garlic bread and spumoni ice cream for dessert.

ENJOY!