Chicken Parmigiana Recipe
with choice of creamy white sauce, marinara or vodka cream and shallot garlic pasta
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Ingredients
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Chicken
Sauce
Pasta
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and black pepper. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese.
- 2
Bread the Chicken
Dredge each chicken breast in flour, shaking off the excess. Dip into the beaten eggs, then coat in the breadcrumb mixture. Ensure each piece is well coated.
- 3
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken pieces and cook for about 4-5 minutes on each side, or until golden brown. Transfer the chicken to a baking dish.
Sauce Preparation
- 4
Make the Sauce
In the same skillet, add a little more olive oil if necessary and sauté the shallots and garlic until fragrant and translucent, about 2-3 minutes. For marinara, add marinara sauce to the skillet and simmer for 5 minutes. For white sauce, add cream and simmer until slightly thickened. For vodka cream, add vodka and cream, and simmer until combined and thickened.
- 5
Combine Chicken and Sauce
Pour the prepared sauce over the chicken in the baking dish. Top with shredded mozzarella cheese.
Pasta Preparation
- 6
- 7
Serve
Bake the chicken in the oven for 20 minutes until the cheese is melted and bubbly. Serve the chicken parmigiana over the pasta.