Tuesday, February 14, 2012
Bon Appétit: Chicken Parmigiana
Ingredients:
1 tablespoon butter
1 teaspoon minced garlic
1/3 cup minced onion
1 (14.5 ounce) can diced tomatoes with juice
1/2 teaspoon sugar
1/4 cup heavy cream
salt and pepper to taste
1/3 cup fine dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon dried oregano
1 egg, beaten
2 tablespoons milk
3 (5 ounce) skinless, boneless chicken breast halves
3 tablespoons olive oil
3/4 cup shredded Mozzarella cheese
1 tablespoon freshly grated Parmesan cheese
Directions:
Melt butter in a saucepan over medium heat.
Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes.
Pour in diced tomatoes and sugar.
Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally.
Once the sauce has simmered, stir in the cream and season to taste with salt and pepper.
Simmer for an additional 3 minutes.
Lower heat and keep sauce warm.
Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside.
In a small bowl, whisk together egg and 2 tablespoons milk until blended.
Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
Heat olive oil in a large skillet over medium heat.
Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.
To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses.
Let stand a few minutes until the cheese has melted from the heat of the sauce.
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To Not Me,