Sunday, April 3, 2011

Skillet Chicken Parmesan

This was a fairly simple recipe as far as America's Test Kitchen/Cook's Country recipes go, and yet I still thought it was overly complicated. The sauce did turn out surprisingly well and I might follow the basic idea for that the next time I make chicken parm, but for the chicken itself I'll stick with my tried and true method, Progresso bread crumbs and all. I think the biggest thing I learned from this dish is that smoked mozzarella is amazing stuff and should be used at every available opportunity. I subbed that and fontina for the mozzarella and provolone in the original recipe.

Skillet Chicken Parmesan
Adapted from Cook's Country
Serves 4-6

*Note: this requires a very large skillet with tightly fitting lid.


For the bread crumbs:
  • 1 1/2 cups fresh bread crumbs
  • 1 tbs olive oil 
  • 1/4 cup fresh grated parmesan
  • 1/8 cup chopped fresh basil
For the sauce:
  • 2 cloves garlic, minced
  • 28 oz canned crushed tomatoes
  • 1/4 cup parmesan
  • 1/8 cup chopped fresh basil
For the chicken:
  • 3 tbs vegetable oil
  • 4 chicken breast halves (about 1.5 lbs), each sliced in half horizontally
  • 1/2 cup flour
  • Salt and pepper
To finish:
  • 3/4 cup grated smoked mozzarella
  • 3/4 cup grated fontina cheese
  • 3/4 cup fresh grated parmesan
  1. Toast the bread crumbs in a skillet over medium high heat, stirring constantly. About five minutes. When golden brown, toss with oil, cheese and basil. Set aside.
  2. Combine sauce ingredients in bowl and set aside. 
  3. Heat vegetable oil over medium high heat in large skillet. Salt and pepper chicken and dredge in flour. Brown four pieces at a time (so as not to crowd skillet) about 2-3 minutes each side. Remove to plate.
  4. Reduce heat to medium and add tomato sauce, scraping bottom of the skillet. Add chicken back in, including any juices that may have accumulated, nestling in to sauce. Top each piece with handful of mozzarella/fontina/parm.
  5. Cover skillet and cook about five minutes more until cheese fully melts. Plate each piece of chicken with hefty dose of sauce and top with handful of breadcrumbs. Serve with pasta.

No comments: