Dishes.
Ahhh dreaded dishes.
I LOVE cooking. I hate dishes.
There are certain recipes I try to avoid making just because I know the cleanup takes almost as long as it took to make the meal!
Therefore, I have tried to simplify some of my favorite recipes into making less of a mess.
I have made chicken Parmesan quite a few times.
It has always been in the oven and taken way too long.
By the time it's ready I have eaten most of the snacks in the pantry and I'm not even that hungry anymore.
I got to thinking the other day... "This can probably be made into a skillet only recipe. There's no need for the oven."
Ta-Da! It worked.
And it was great :)
Ingredients
- 6 boneless skinless chicken tenders or 4 breasts
- 2 tbsp olive oil
- 1 egg scrambled
- 1 tbsp. heavy whipping cream ( regular milk works just fine too)
- 1 tsp garlic salt
- 1/4 cup italian seasoned bread crumbs
- 1/4 cup flour
- 1/4 cup grated Parmesan cheese
- 1 can diced tomatoes
- angel hair pasta on the side
Directions
- Combine cream and egg in small bowl. In separate bowl combine bread crumbs, flour, garlic salt, and Parmesan cheese. Heat pan on medium heat with olive oil in the meantime
- Dip chicken in egg mixture then immediately in dry flour mixture. Coat chicken. Once the oil is heated transfer chicken to the pan. (if you sprinkle a tiny bit of water in the pan and the oil pops, it's ready)
- Continue with each piece of chicken
- Cook chicken completely reducing heat if the outside begins to get too brown.
- In the meantime cook your pasta so it's ready at the same time
- Once chicken is fully cooked (use a fork to check the inside if necessary) reduce heat to low, add the can of diced tomatoes evenly throughout pan, and let simmer for a few minutes.
- Sprinkle the top with more Parmesan cheese and serve over pasta. I usually add some marinara and a little bit of the leftover whipping cream to the pasta.
This goes great with some garlic bread and a Caesar salad and is 100% husband approved ;)
Happy eating friends!
All my love,
Aleigh Joy