Ok Again this was before I got this Blog Up and Going so there are Unfortunately not many Pictures, but this is really a simple recipe. Much more simple than it tastes. This is mouth watering melt in your mouth good!
- 2 Chicken Breasts
- 1/2 cup flour (seasoned with salt pepper, season salt, garlic and onion powder and a little paprika)
- 1/4 Cup Vegetable Oil
- 2 Tbs. Butter
- 1/2 Medium Onion (I diced mine because I have a lot of onion haters in my house)
- 3-4 Cloves Crushed Garlic
- 1/4 cup Red cooking Wine
- 1 can Crushed Tomatoes
- 1/2 C. Pasta Sauce (I use homemade Mrs. Wages Pasta Sauce and it is wonderful Maybe the next time I make a batch I’ll Post it. Because seriously I Love the stuff)
- 2- 3 Tbs. Sugar
- 4 slices of Provolone (you can use parmesan but I always use Provolone when I make this.)
- 8 oz. Spaghetti
First get the Spaghetti cookin’. Make sure to check on it while you continue cooking and get it drained before it gets mushy.
Next we need to butterfly the chicken. Place your chicken flat on a cutting board and place your hand flat on the top of it, carefully with a sharp knife cut your chicken starting at the thicker side down the middle till you reach the smaller end. Now repeat with the other breast.
Now that you have 4 nice sized pieces you need to flatten them even more. I put them (2 at a time) into a gallon ziplock bag and pound them gently with a rolling pin. You want them thin enough that they will cook fairly quickly in the pan. I just try to pound the thicker part till its relatively uniform to the rest of the piece of chicken.
On to the Flouring.I like to mix my flour on a large plate with a fork so it’s easy to get the chicken coated and open right to the pan. Speaking of pan you need to get your frying pan ready. Add the oil and butter to the pan and med/low heat. The butter helps to brown the chicken and the oil cooks it evenly, and keeps it from getting to hot.
When the butter is melted add two of the chicken breasts to the pan to cook. I do them in two’s so I don’t over crowd the pan. You want to leave the chicken until it has a nice golden brown color to it. It usually takes between 3-5 min on each side.
Repeat this process with the remaining chicken. Remember that if you pan looks dry you can add some more oil and butter to it. ( You want to make sure you have butter in the pan at all times so that you don’t burn the butter to the bottom of the pan. Crispy brown is best!
When you’re done with the chicken you can put it on a plate in the microwave to sit so it stays warm.
Now on to the sauce!
In the same pan you used to fry the chicken add in the diced onion and garlic. You want this on med heat so you don’t burn the garlic. And again Remember if the bottom of the pan is dry add a Tbs. of butter.
Once those are fragrant and the onion is semi translucent add in the wine and reduce. For those of you that don’t want to use wine in your cooking you could add some white grape juice instead it gets close to the same flavor. We are reducing the alcohol out of the wine and leaving all the flavor. When it is fragrant, bubbly and reduced to about half the amount you started with, it’s time to add the can of tomatoes and sugar. The sugar helps bring out the sweetness in the tomatoes. After the tomatoes have some time to brine into all the goodness add in the pasta sauce.
This is a Picture of some of my pasta sauce getting ready to be canned.
When the sauce is warm and a little bubbly it’s time to add the chicken back into the sauce. Try to get them the sauce as best you can leaving the tops uncovered.
When you have them arranged in the pan now it’s time to add the cheese. I don’t know why but I always use provolone cheese when I make this. I’m sure parmesan is delicious but for some reason I just use the provolone. Anyway add a slice of provolone to the top of the chicken and cover the pan with a lid for a few min. to let the cheese melt over the chicken and let all the flavors meld together.
Now it’s time to Plate it. I put the chicken on a bed of pasta and then cover it with the sauce and garnish it with a little sprinkling of parsley.
Your family will love you, your taste buds will love you and you will love this dish. The chicken comes out so moist and almost has a buttery quality to it and the sauce is to die for.
One more shout out for Mrs. Wages Pasta sauce mix, if you haven’t made it or even see it it’s time to find it. I believe it is what puts this dish over the top with flavor.