Craft Chat

PW’s Chicken Parmigiana

I haven’t posted a recipe in a while, and this is a good one from my favorite blogger Pioneer Woman.

It also happens to be Sam’s favorite recipe–he invariably orders this almost every time we eat out at an Italian restaurant.  I’ve had this recipe printed out from her blog for a couple years, waiting for me to try it, and now it’s published in PW’s newest cookbook Food From My Frontier.  (Click this link for Pioneer Woman’s recipe on her blog.)  It was definitely time to try it, and it was a great success–plus, I got to use a meat tenderizer!

Pioneer Woman’s Chicken Parmigiana for Two


  • 2 boneless skinless chicken breasts
  • 1/3 cup flour
  • 1/4 cup olive oil plus 1 tablespoon butter
  • 1/2 onion, chopped
  • 1/2 cup wine (red or white)
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tablespoon sugar
  • 1/2 cup grated parmesan cheese


  1. Place chicken breasts in a ziplock bag, flatten with a meat mallet.
  2. Mix flour, salt, and pepper together on a large plate.  Dredge flattened chicken breasts in flour mixture.  Set aside.
  3. Heat olive oil and butter together in a large skillet over medium heat.  When butter is melted, fry chicken breasts until golden brown on each side, about 2-3 minutes per side.
  4. Remove chicken breasts from the skillet and keep warm.
  5. Without cleaning skillet, add onions and garlic and gently stir for two minutes.  Pour in wine and allow to cook down until reduced by half, about 2 minutes.
  6. Pour in crushed tomatoes and stir to combine.  Add sugar and more salt and pepper to taste.  Allow to cook 30 minutes.
  7. At this point, boil you water and cook noodles until al dente.
  8. Carefully lay chicken breasts on top of the sauce and completely cover them in grated parmesan cheese.  Place lid on skillet and reduce heat to low.  Allow to simmer until cheese in melted and chicken is thoroughly heated.  Add more cheese to taste.
  9. Place cooked noodles on a plate and cover with sauce.  Place chicken breast on top and sprinkle with more cheese.  Serve immediately.


All I can say is, “Yum!”


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