1/4 cup flour for dusting
Salt and pepper
1 1/3 pounds thin chicken cutlets
1 1/2 tablespoons extra-virgin olive oil
1/2 cup dry red or white wine
1 1/2 cups tomato sauce
4 ounces part-skim mozzarella, coarsely shredded
2 tablespoons chopped parsley
1 tablespoon finely grated Parmesan cheese for serving
Season flour with salt and pepper in a large resealable plastic bag. Add half of chicken, shake to coat, transfer to a plate. Repeat.
Heat half of oil in a large nonstick skillet over mediumhigh heat. Add half of chicken and cook for 4 minutes, turning once, transfer to a plate. Repeat with remaining oil and chicken.
Add wine to skillet and stir with a wooden spoon, scraping up any browned bits. Cook until syrupy, 1 to 2 minutes. Add tomato sauce and reduce heat to mediumlow. Add chicken; coat with sauce. Sprinkle mozzarella and parsley on top, cover skillet and cook until cheese is melted, 5 minutes.
Transfer chicken to plates, sprinkle with Parmesan and serve.
Fat: 12g (sat 4g)
Source: All You
Skillet Chicken Parmesan
Back To Chicken Parmesan Recipe