quickie parmchickie

     I made a quick version of chicken parmesan for supper the other night. I thought I'd shared the recipe with you long before... But I guess not. Sorry.
     This version is a bit healthier than the breaded and fried dish often served in Italian restaurants. I usually use chicken breast cutlets, but had some boneless, skinless thighs on hand, so they were the bird of choice.
     The thighs came out moist and tender. My daughter's boyfriend remarked that he couldn't believe that this was a normal weeknight meal for us. I informed him that this ParmChickie was SO simple, HE could easily make it the next time.
     I like to make and freeze my own marinara, but if I am using sauce from a jar, I love Gia Russa brand. They make several varieties. I wait for them to be on sale, then stock up.
1 pound spaghetti noodles
2 t. olive oil
2 T. flour
1 t. salt
1 t. pepper
4-6 chicken breast cutlets or boneless, skinless thighs
1/2 c. dry white wine
1 jar marinara or 1 qt. homemade sauce
sharp provolone cheese ( I like Boar's Head Picante Provolone)
Bring large pot of water to a boil. Salt liberally, then add the pound of pasta. Meanwhile, mix flour, salt and pepper together on a plate. Rinse chicken and place on a plate. If using thighs, pound a little until thin. Lightly dust chicken with flour mixture. Brown both sides in a saute pan on medium heat with oil. When chicken is nearly cooked through and golden brown, splash a little white wine in the pan, scraping up the yummy bits in the bottom.
Pour in marinara sauce and stir to blend. Place lid on pan and reduce heat to low. Cook for another few minutes, until chicken is cooked completely. Just before serving, place one slice of sharp provolone cheese on each cutlet. Replace lid to melt cheese.
Serve chicken over cooked spaghetti noodles. Make sure to have a salad or steamed veggie with it;)
     Now, wasn't that simple?

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