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My review
Homemade Chicken Parmigiana
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Jules203
"I received this recipe several years ago from a family member who swore it was a great romantic meal. She was right. My husband asks me to make this meal every time we have a date night. The quantity of ingredients look intimidating, but don't let them fool you. It's easy and delicious! The whipping cream gives it a creamy texture that you just can't get enough of!"
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Ingredients
50 m servings 609Original recipe yields 3 servings
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Directions
{{model.addEditText}} Print- Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm
- Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
- Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.
- To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.
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Reviews
Read all reviews 141183 Ratings
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Most helpful positive review
2/12/2012
This is an easy and delicious dish.
Most helpful critical review
6/21/2007
I can only give this three stars because the sauce was absolutely terrible!!! (sorry, no offense). We find can tomatoes are so bitter they are awful. What I did was make the chicken as it say...
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4/14/2007
I made this last night. It is delicious and easy! We liked it better than any of the other chicken parmigiana recipes I have tried! The quick tomato sauce is excellent. I pureed it a bit with my...
2/18/2008
This was so good! My sauce came out a little thinner than I would have liked, so I added a can of tomato paste; that made it perfect. Also, I adjusted it a bit so I wouldn't have to do anythin...
6/21/2007
I can only give this three stars because the sauce was absolutely terrible!!! (sorry, no offense). We find can tomatoes are so bitter they are awful. What I did was make the chicken as it say...
3/28/2007
Im not a great fan of Chicken Parmigiana but my husband is. I used this recipe last night and it is absolutely wonderful. The only trouble was i kept taking a spoonfull of the sauce whilst waiti...
2/5/2011
Me likes !!!!! The only change: up the spices in the sauce ( at least 2t garlic, add some basil and don't forget good ol' salt 'n peppa) and the breading. I also used a bit more cream in the sau...
5/25/2007
Awesome recipe. Made this for my wife on our anniversary. Im a chef by trade and I think I'm going to use the idea for the sauce at work. thanks a ton.
2/5/2008
Gave this recipe a try and was very pleased. Took the hint from Junebug and pounded the chicken a bit and also replaced the sugar with a single packet of Splenda then hit it with the blender. Th...
7/6/2007
Delicious, and highly recommended! I made two changes. One, I used fresh, peeled and seeded tomatoes instead of the canned diced tomatoes. Second, I used a slice of smoky provolone cheese instea...