Parma Chicken
by Editorial Staff
Recipe for making chicken breasts with Parmesan cheese, spaghetti and onion, garlic, wine, parsley and tomato sauce.
Cook: 1 hour
Servings: 6
Ingredients
- Chicken Breasts – 4 Pieces
- Flour – 1/2 Cup
- Salt and Pepper – – To taste
- Butter – 2 Tbsp. spoons
- Onion – 1 Piece
- Garlic – 4 Cloves
- Wine – 3/4 Glass
- Jars (430 g) chopped tomatoes – 3 Pieces
- Sugar – 2 Tbsp. spoons
- Thin Spaghetti – 450 Grams
Directions
- Combine flour, salt and pepper together in a bowl. Beat the chicken breasts with a meat hammer to the same thickness. Dip the chicken breasts in the flour mixture. Set aside. Boil the spaghetti in a saucepan with salted water until tender.
- Heat olive oil and butter together in a large skillet over medium heat. Fry the chicken breasts until golden brown, about 2 to 3 minutes on each side. Remove chicken breasts from pan and keep warm.
- Finely chop the onion and chop the garlic. Add the onion and garlic to the pan and stir gently for 2 minutes. Pour in wine and cook until liquid is reduced by half, about 2 minutes.
- Add chopped tomatoes and stir until smooth. Add sugar, salt and pepper to taste. Cook for 30 minutes. At the end of cooking, add finely chopped parsley and stir.
- Carefully place the chicken breasts on top of the sauce and sprinkle with grated Parmesan.
- Cover and reduce heat to low.
- Cook until the cheese is melted and the chicken is warm. Add additional cheese to taste.
- Put ready-made spaghetti on a dish and pour over the sauce. Place chicken breasts on top and sprinkle with extra parsley. Serve immediately.
Bon appetit!
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