Easy Weeknight Chicken Parmigiana from All You Magazine #LifeForLess

Yesterday I shared a simple ham recipe that should be on your Easter table this year ( HERE ) and all of the things I like about All You Magazine. When I was flipping through to plan my menu for the week I found a simple, pared down version of my husbands all time favorite meal that was perfect for busy weeknights-  Easy Weeknight Chicken Parmigiana.

This particular recipe included ingredients that I already had on hand actually. I am always well stocked in Red Gold Tomato Sauce, I always have chicken in the freezer and red wine- you KNOW I always have wine on hand ????

This quick and  Easy Weeknight Chicken Parmigiana dish can be modified in a few ways although I didn’t stray from the printed recipe. Want heat? Add a teaspoon of red pepper flakes to the sauce. Want to save a few pennies? Use boneless skinless chicken thighs. Want to make a complete meal? Serve with a green veggie, a tossed salad (I literally used a bagged pre-made salad-gasp!) and make a tiny bit of pasta to serve as a bed for the chicken. The options are varied here but the bottom line is this recipe is easy, healthier than the standard chicken parm and cheap. My guesstimate is that this meal cost $2.90 a serving. You can’t beat that with a stick!!

Serving Size 4

Easy Weeknight Chicken Parmigiana

From All You/ April 2014

10 minPrep (inc. refrigeration & rest time)

15 minCook Time

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Ingredients

• 1/2 C all purpose flour
• salt/pepper
• 1 1/2 lb thin boneless skinless chicken breasts ( I just used regular breasts- 1 per person)
• 1 1/2 TB olive oil
• 1/2 C dry red wine
• 1 1/2 C tomato sauce
• 4 oz part-skim mozzarella, chunked
• 2 TB fresh parsley, chopped
• 1 TB grated Parmesan cheese

Instructions

1. In a large resealable bag add the flour, seasonings and chicken.
2. Seal bag and give it a shake.
3. In a large skillet add half of the olive oil and heat to medium.
4. Place the floured chickens to the hot pan.
5. Saute on both sides for 4-6 minutes each side.
6. Remove from pan and place on a plate.
7. Add wine to pan, scraping the bottom to get all of the good stuff.
8. Allow to thicken, 1-2 minutes.
9. Add tomato sauce, combine with wine.
10. Add chicken back to pan, place lid on and heat on low until chicken is completely cooked.
11. Flip chicken to coat with sauce then cover chicken with cheeses and parsley.
12. Allow to melt, then serve.

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