FRESH FROM THE KITCHEN

October 29, 2014 | Cooking

This is an easy meal using items you already have in your kitchen. Serve with a crisp fresh salad and tortellini or fettuccine pasta smothered in sauce. Add fresh Italian bread and a bottle of wine for a beautiful evening.

Cucina Chicken

4 boneless, skinless chicken breasts
2 tbsp. salt
water
½ – ¾ cup flour
Freshly ground pepper to taste
3 tbsp. butter
2 tbsp. olive oil
4 tbsp. chicken stock
2 tsp. dried thyme
4 tsp. grated Parmesan
4 tbsp. red pasta sauce
2 tbsp. dried oregano

Dissolve salt in a bowl large enough to hold the chicken comfortably. Add chicken. Cover with more water. Marinate in the refrigerator 4-8 hours.

Preheat oven to 350°F

Drain chicken, and then pat dry. Pour flour into a paper or plastic bag. Grind in pepper. Shake to combine ingredients. Add 1 breast, gently shake to coat. Continue until all breasts are coated.

Melt butter into olive oil in a large frying pan over medium-high heat. Shake excess four from chicken and carefully add the breasts to the hot oil. Fry chicken to a light golden brown on both sides.

Arrange the browned chicken on a baking sheet lined with buttered parchment paper or sprayed with Pam.

Dribble chicken stock over each breast. Sprinkle with thyme and parmesan cheese. Top with 1 tbsp. pasta sauce on each breast. Freely shake oregano across the chicken.

Bake 10 minutes and serve.

Have a great weekend. I’ll be back Monday with Holley Trent.

Until then…

! Mangiare Bene!

Sloane Taylor
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