This ended up pretty tasty. Had a few dishes, but not terrible. And it didn’t take that long either… about 45 min or so. Note this made a lot of sauce, but since I couldn’t find a smaller can of crushed tomatoes, I just made the whole batch. Could be cut in half for just 1 chicken breast.
I started by preparing my stuff. Cut 1 chicken breast in half horizontally, then placed 1 between 2 sheets of seran wrap to pound it thin. Then repeat with the other one. Chop 1 onion and 4 cloves of garlic.
On a platter or low bowl, mix 1/2 C flour, 1/2 tsp salt, and 1/2 tsp pepper (I did about 1 tsp pepper because we like it). Dredge the chicken in the flour mixture on both sides then set aside. In a large skillet heat 1 tbsp butter and 1/4 C olive oil till sizzling. Place the chicken and fry it up for about 2-3 minutes on both sides. Once done, set aside and cover with foil to keep warm.
In the same skillet, add the onion and garlic. Sauté for a little bit till the onion starts to brown. Add 3/4 C wine (red or white works, I used white tonight) and scrape the bottom of the pan to get all the yummy brown bits. Once it has reduced by about half, add a 14.5 oz can of crushed tomatoes, 2 tbsp sugar, 1 tsp salt, and 1 tsp pepper (or a little more, go according to your taste). Reduce heat to low and simmer 30 minutes.
Add 1/4 C fresh chopped parsley (I love parsley so I did more like 1/2 C) and 1/2 C fresh grated Parmesan cheese. Stir to combine, then carefully lay the chicken on top of the sauce, completely cover them with the remaining 1 C of Parmesan, then cover the skillet with the lid and let simmer till the cheese is melted.
While that is melting, cook the bird’s eye broccoli and cauliflower in the microwave for 4 1/2 minutes, then let stand 1 minute before serving it all up.
The way I served it was with the chicken, topped with sauce and garnished with parsley and the veggies as a side. How I could have done this better would be with sauce on the bottom and then topped with parsley and he veggies still on the side. Another option would be to serve with noodles, topped with sauce, then chicken, then parsley. Good luck and enjoy!
Note: The chicken still had a little crunch, but I wanted more, so next time I will do the sauce and while it is simmering, I’ll cook the chicken in a separate skillet and top with cheese, then serve it all up without simmering the chicken in he sauce. Just a thought…