Chicken Parmesan

A classic chicken recipe that's warm, comforting, and easy to make!

Chicken Parmesan

Ingredients

• 1 lb. pasta of your choice
• 2 chicken breasts, boneless skinless
• 1/2 cup flour
• 1 egg, beaten
• 1/2 cup panko bread crumbs
• 1/4 cup Parmesan, grated
• 4 Tbsp. olive oil, divided
• 8 oz. mozzarella, sliced
• 1 onion, diced
• 4 cloves garlic, diced
• 2 Tbsp. tomato paste
• 1 tsp. anchovy paste
• 1/4 cup chardonnay or other dry white wine
• 1 28 oz. can whole peeled tomatoes (or crushed tomatoes)
• 1 bunch basil, julienned
• salt & pepper, to taste

Serves 4
Cook Time: 45 minutes

Preheat oven to 400.
Bring large pot of water to a boil
Heat large skillet over medium-high heat.  Slice chicken breasts horizontally so you have 4 pieces thin pieces of chicken; cover with plastic wrap and pound with a meat mallet to flatten and make the same thickness all over.
Add flour to a pie plate, add egg to a pie plate and beat, combine panko and Parmesan in a pie plate
Season chicken with salt and pepper, dredge in flour, then egg wash, then panko/Parmesan mixture.
Add 1/2 the olive oil to the sauté pan.  Sauté chicken in two batches, using more  olive oil as needed.  This will take about 2 minutes per side, so don't walk away.
Transfer cooked chicken breasts to a baking sheet, top with mozzarella and bake until cheese is melted.  
Go ahead and add your pasta to the boiling water, don't forget to salt the water heavily.
Meanwhile, sauté onions and garlic until softened.  Add tomato and anchovy paste and cook for about a minute as you combine all ingredients in the pan.  Deglaze with wine; once alcohol has cooked off add stock and allow to cook for about 5 minutes then add the tomatoes.  If you are using whole peeled tomatoes, use a potato masher to crush them down - if you are using crushed tomatoes there is no need to use the potato masher.  Allow sauce to cook for at least 15 minutes for flavors to combine.  Add half the basil one minute before serving.
Serve chicken topped with tomato sauce, garnish with remaining basil.