Chicken Parmesan 1/4 cup flour, for dusting Salt and pepper 1 1/3 pounds thin chicken cutlets 1 1/2 tablespoons extra-virgin olive oil 1/2 cup dry red or white wine 1 1/2 cups tomato sauce 4 ounces part-skim mozzarella, coarsely shredded 2 tablespoons chopped parsley 1 tablespoon finely grated Parmesan cheese, for serving Preparation Season flour with salt and pepper in a large resealable plastic bag. Add half of chicken; shake to coat; transfer to a plate. Repeat. Heat half of oil in a large nonstick skillet over mediumhigh heat. Add half of chicken and cook for 4 minutes, turning once; transfer to a plate. Repeat with remaining oil and chicken. Add wine to skillet and stir with a wooden spoon, scraping up any browned bits. Cook until syrupy, 1 to 2 minutes. Add tomato sauce and reduce heat to mediumlow. Add chicken; coat with sauce. Sprinkle mozzarella and parsley on top, cover skillet and cook until cheese is melted, 5 minutes. Transfer chicken to plates, sprinkle with Parmesan and serve.
Posted on: Tue, 13 Aug 2013 03:01:54 +0000
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