Wednesday, December 14, 2011

Skillet Chicken Parmesan

Sometimes a girl just needs some comfort food!

You know the kind that's warm and gooey and reminds you of childhood when everything was lovely and perfect.  I have been in need of that lately...why you might ask (and even if you're not asking I am going to tell you anyway :)?

Well because sometimes it's just hard to be happy.  Not that anything bad is going on over here (the hubs is great and so supportive and the kids are just being kids) it's just that I have hypothyroidism that makes it difficult on some days to find the energy it takes to be the woman, mom, and wife I want to be.

Most days are awesome especially now that I have been on medication but sometimes that thyroid just starts acting up and boom! not so happy day happens.

Usually I can feel it coming on so I try to find things that don't stress me out and one of them is making comfort food.  This deliciousness hit the spot.  It was so warm and gooey and it reminded me of better days which I know will come soon.  My daughters who are spaghetti lovers were in heaven with this dinner and it's even sort of healthy (that different colored pasta is veggie pasta) so it's a win-win situation at our house.

So here's to better days and guess what....only 11 days till Christmas.  Now that makes me happy!

Skillet Chicken Parmesan

(click here for printable version)

2 cloves garlic, finely minced
28-ounce can crushed tomatoes
14.5-ounce can diced tomatoes, drained
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. black pepper
3/4 cup freshly grated Parmesan cheese, divided
3 boneless, skinless chicken breasts, cut in half lengthwise to make 6 thinner chicken cutlets
Salt and pepper
1/2 cup all-purpose flour
2 Tbsp. canola oil
3/4 cup shredded mozzarella cheese
3/4 cup shredded provolone or sharp provolone cheese
Hot spaghetti noodles for serving

1.  In a medium bowl, combine the garlic, crushed tomatoes, diced tomatoes, oregano, basil, sugar, salt, pepper and 1/4 cup Parmesan cheese. Set aside.

2.  In a large 12-inch skillet, heat the canola oil over medium heat until rippling and hot. Thoroughly dry the chicken pieces and season with salt and pepper on both sides. Place the flour in a shallow dish and dredge the seasoned chicken pieces in the flour, coating both sides. Gently place 3-4 of the chicken pieces in the hot oil and cook for 3 minutes and then flip and cook 3 minutes longer until a nice golden crust has formed on the chicken, they will continue to cook in a later step. Remove the chicken to a plate and continue with the remaining pieces, removing them to the plate when they have been browned.

3.  Wipe the skillet of excess oil and pour the sauce contents in the bowl into the skillet, taking care of splatters if the skillet is still piping hot. Turn the heat to medium and gently nestle the pieces of browned chicken into the sauce, making room for all six chicken breast cutlets. The chicken should be mostly covered with the sauce. Cover the skillet and simmer the sauce and chicken on medium or medium low for 15 minutes, checking every few minutes to make sure the chicken isn’t sticking to the bottom of the skillet. If so, turn the heat down a bit.

4.  Uncover the skillet, sprinkle the mozzarella, provolone and remaining Parmesan cheese over the chicken and sauce. Cover and cook for five more minutes, or until cheese is nicely melted.

5.  Serve over hot spaghetti noodles and enjoy!

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