Chicken Parmigiana

Do you have favorite dishes that you make over and over again?  My favorite go-to meals just happen to be made with chicken.

I overheard a couple in the meat section of the supermarket the other day.

"How 'bout this chicken?  This is a good price," said the fellow.

"Chicken?!" said the woman. "I am so sick of chicken!"

How sad!

Well, I do understand the need to mix it up once in a while.

But, these two wonderful Chicken Parmigiana recipes will never disappoint.

The first, from the Yankee Kitchen, is probably not what you think of when you think of Chicken Parmigiana.  It does not have a red sauce, but rather a wonderful white wine reduction. It is delicious!

From the Yankee Kitchen Radio Program...

Would you happen to know who contributed this recipe to the show?

Gus Saunders
Host of the Yankee Kitchen

Chicken Parmigiana  

1/2 c. packaged dry breadcrumbs (I use 1 cup)

1/2 c. grated parmesan (again, I use 1 cup)

1 ts. dried oregano

1 ts. salt (I use less)

1/8 ts. pepper

2 lbs. chicken (or veal)

2 eggs beaten

olive oil

1 c. dry white wine

Combine breadcrumbs, parmesan, oregano, salt & pepper on waxed paper.  Set aside.  Cut chicken into serving pieces.  Pound to 1/8 inch thickness.  Dip chicken into beaten egg, then into breadcrumb mixture to coat well.  Heat oil in a large skillet.  Saute chicken pieces to a golden brown, a few at a time, over medium high heat.  (About 3 minutes per side.)  Remove to a platter.  Keep warm.  Drain any excess oil from pan, but keep in the pan any brown bits that remain.  Stir in wine.  Bring to boil.  Stir to dissolve brown bits.  Pour over chicken.  Serves 6.




From Martha Stewart Living, TV program, June 30, 1998...

Martha had a guest on her show preparing this classic dish, but I don't remember who it was.  This recipe uses a red sauce. Martha's Marinara Sauce recipe follows.

Martha Stewart

Chicken Parmigiana

Amounts vary depending on the number you're serving.

Pound chicken evenly between 2 pieces of plastic wrap to about 1/4 inch thickness.  Dip chicken in milk, then flour, then eggs mixed with a little salt, then breadcrumbs.  Coat chicken on both sides, pressing with palms of hands.  Shake off excess crumbs.  Heat olive oil in pan and add butter when oil is hot.  (Don't use too much of either.)  Saute chicken 4 minutes on each side.  Put a little sauce in the bottom of a 9x13 pan.  Layer chicken and mozzarella.  Broil until cheese melts.  Serve with sauce on the side.




From Martha Stewart Living, magazine, January 2011...

Martha Stewart's Chicken Parmigiana
with Marinara Sauce

Serving dish is Lidia Bastianich
hand painted stoneware

Marinara Sauce

3 TB extra-virgin olive oil
1 medium onion chopped
4 garlic cloves, thinly sliced
2-28 oz. cans peeled whole tomatoes pureed in processor   (I used 2 cans Contadina puree)
1/2 ts. red pepper flakes (I omitted)
Sea salt & freshly ground pepper
1/4 c. fresh basil, torn
1 TB chopped fresh oregano


Heat oil in large, heavy saucepan over medium heat. Cook onion & garlic until soft & translucent.  Add tomatoes, red pepper flakes, salt & pepper. Simmer covered until thick, about 25 minutes.  Stir in herbs.

Here is a Yankee Kitchen recipe that really takes me back!
 I made this one religiously in Ye Olde Yankee Kitchen Days.
It's light and fluffy and has a lovely cinnamon sugar topping.
Perfect with coffee or tea.

California Brunch Loaf

 Contributed to the show by Roseanne 

Makes 16 servings

8 oz. pkg. dates

1 pkg. lemon cake mix (Pillsbury Plus was suggested, but I've used Duncan Hines)

1 cup sour cream

1/3 c. butter, softened

1/4 c. water

3 eggs

For the topping:

3 TB sugar

1/2 ts. cinnamon

2 TB butter, melted

Heat oven to 350F.  Grease & flour 2 8x4 or 2 9x5 pans.  Finely chop the dates and set aside.  In large bowl, combine cake mix, sour cream, 1/3 cup butter, water & eggs & beat at low until moistened.  Beat 2 minutes on high.  Stir in dates.  Pour into prepared pans.  Bake at 350F for 40-50 minutes.  Cool 15 minutes in pan & remove from pan and cool completely.  Combine sugar & cinnamon.  Brush top of loaves with melted butter and sprinkle with cinnamon sugar mixture.

I hope you enjoy these recipes.

I invite your comments, questions, recipe offers and requests.

Contact me at ykconnection@gmail.com

Anita