A classic chicken parmesan, ready in only 30 minutes.
Becky Low shares a classic recipe for this fast and comforting meal.
Skillet Chicken Parmesan
1 can (28-oz) whole peeled plum tomatoes
½ cup finely crushed garlic croutons
½ cup shredded Parmesan cheese
1 pound boneless, skinless chicken breasts
2 tablespoons oil
⅓ cup flour
Garlic salt, California style
4 ounces dry penne pasta
1 can (4-oz) sliced mushrooms, un-drained
½ cup hot tap water
4-6 slices Provolone or Mozzarella cheese
1-2 cups pasta sauce, optional
Fresh basil, garnish
Preheat oven to 425 degrees.
Open tomatoes, using two knives in a scissor fashion, coarsely cut tomatoes into pieces in the can. Mix together crushed croutons and Parmesan cheese; set aside.
Slice chicken breasts into ½-inch thick slices (may cut into bite-size pieces if desired). In a large ovenproof skillet or Dutch oven heat oil on medium high. Dredge chicken pieces in flour, season to taste with garlic salt; fry until lightly browned on both sides (2-3 minutes). Remove chicken from pan and place on a plate. Add dry pasta to skillet; pour un-drained tomatoes, un-drained mushrooms and hot tap water over pasta; place chicken pieces on top of tomatoes. Cover with a lid, bring to a boil; reduce heat and simmer 10-12 minutes (pasta will be al dente).
Remove lid, sprinkle with Parmesan cheese/croutons. Place uncovered in hot oven for about 10 minutes or until crumbs are toasted. Warm optional pasta sauce.
To serve, push chicken aside and spoon pasta and tomatoes on serving plate, top with a slice of cheese, place chicken on top cheese and spoon warm pasta sauce over top. Garnish with fresh basil.