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Chicken Parmesan

Source of Recipe


From "Williams-Sonoma Comfort Food"



List of Ingredients



• 3 Tbsp extra-virgin olive oil, plus more for the baking dish
  
• 1 yellow onion, chopped
  
• 2 cloves garlic, minced
  
• 1 can (28 ounces) plum tomatoes, chopped, juices reserved
  
• ½ cup dry white wine
  
• ¼ tsp red pepper flakes
  
• 4 skinless, boneless chicken breasts, about 7 ounces each, halved
  
• 1 tsp kosher salt
  
• ½ tsp freshly ground pepper
  
• 6 ounces fresh mozzarella, cut into thin slices
  
• ½ cup freshly grated Parmesan cheese, plus more for serving
  
• ¼ cup finely chopped fresh basil
  






Instructions



1. To make the tomato sauce, in a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Reduce the heat to medium low and cook, stirring occasionally, until the sauce has reduced by about one-quarter about 45 minutes.
   
   
2. Preheat the oven to 400° F. Lightly oil a 13-by-9-inch baking dish. One at a time, on a work surface, place a chicken breast half between two plastic storage bags. Using the flat side of a meat pounder, pound the chicken until it is about ½-thick. Season the chicken with the salt and pepper.
   
   
3. In a large nonstick skillet, heat the remaining 2 tablespoons oil over medium-high heat. In batches to avoid crowding, add the chicken and cook until the underside is lightly browned, about 2 minutes. Flip the chicken and continue cooking just until the other side is lightly browned, about 2 minutes more. The chicken should not be cooked all the way through, as it will finish cooking in the oven. Transfer to a plate.
   
   
4. Pour the hot tomato sauce into the baking dish. Arrange the chicken breast halves in the sauce (the tops should be visible) and top each with an equal amount of mozzarella. Sprinkle the Parmesan over the chicken and sauce. Bake just until the sauce is bubbling around the edges, the mozzarella is melted, and the chicken shows no sign of pink when cut in the center with a small sharp knife, 10 to 15 minutes.
   
   
5. Let stand for 5 minutes. Sprinkle the basil over the chicken and sauce. Using a large spoon, divide the chicken breast and sauce among four dinner plates. Serve at once.
   
   Makes 4 servings
   
   
   ◦  Change it Up: It's not Italian, but shredded Swiss or Gruyère cheese (about an ounce per chicken breast) are both good substitutes for the mozzarella. Instead of pasta, consider cooked rice as a gluten-free side dish.