Sicilian Skillet Chicken
Submitted by lizardlips
Parmesan-crusted chicken breasts pan-fried and topped with a rosemary mushroom tomato sauce. A quick Sicilian-style skillet dinner served over pasta in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minWeeknight dinner doesn’t have to be boring, and this Sicilian skillet chicken is living proof.
Chicken breasts get a double coating of grated Parmesan and flour before hitting a hot skillet. That cheese crust turns golden and nutty while the chicken cooks through.
In the same pan, mushrooms, onion, and crushed rosemary sizzle until soft, then stewed tomatoes join the party and reduce into a thick, savory sauce.
Spoon it all over the chicken, hit it with more Parmesan, and serve over your favorite pasta. One skillet, 40 minutes, zero complaints.
Pro Tips
- Flatten the chicken breasts to an even thickness before coating. This ensures they cook evenly and the Parmesan crust doesn’t burn before the center is done.
- Don’t move the chicken once it’s in the pan. Let that Parmesan crust set and turn golden before flipping, or it will stick and tear.
- Cook the tomato sauce uncovered on medium-high to thicken it quickly. A watery sauce will slide right off the chicken instead of clinging to it.
Ingredients
Directions
Flatten chicken slightly.
Coat with 4 tablespoon cheese and then flour.
Salt and pepper to taste.
In skillet cook chicken in oil over medium-high heat until done.
Remove to serving dish; keep warm. In same skillet, cook mushrooms, onion, and rosemary until soft.
Add tomatoes, cook, uncovered, over medium-high heat until thickened.
Spoon over chicken; top with remaining cheese.
Serve over pasta. Tastes great and is quick to fix,
Comments
