Chicken Parmesan

by Laura

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If you have ever caught an episode of The Pioneer Woman on Food Network....well, just don't. In fact, her blog kind of bothers me too but she does have some great recipes and instructive photos. So, I'm sorry, Ree, for the mean thoughts I've had about you while taking advantage of your hard work in the kitchen. Most recently, with this recipe for Chicken Parmigiana.

The only things I changed were that I added some thyme to the flour mixture that you dredge the chicken in and I put it under the broiler for about 5 minutes at the end to get a crispier parmesan crust. Oh and I only had 28 oz. crushed tomato and it was still delicious! So I will continue to visit Pioneer Woman and encourage you to do the same. However, if I ever come up with an obnoxious nickname for John like the Marlboro Man, please stage an intervention!

I had to cook my chicken in batches.

I had to cook my chicken in batches.

I used a zinfandel for the wine to deglaze the pan (this is also a good one for drinking along the way!)

I used a zinfandel for the wine to deglaze the pan (this is also a good one for drinking along the way!)

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Served with whole wheat pasta and spinach sautéed in olive oil with some onions, lemon juice, pine nuts and feta cheese

Served with whole wheat pasta and spinach sautéed in olive oil with some onions, lemon juice, pine nuts and feta cheese