Suanie made Chicken Parmigiana, you should too
I had a terrible craving for chicken parmigiana so I made it. I would have loved to say that I made this just because I had all the ingredients at home. You know, hey these tomatoes are getting a wee ripe, I have some chicken, let me make chicken parmigiana. I wish. Being a newbie in the kitchen means that everything I cook at the moment is a result of careful, calculated planning.
I settled on a recipe by The Pioneer Woman. Love her cooking instructions 101 which come with step-by-step photos. I call it cooking for the stupid. Don’t be offended, come join the club.
I think it turned out not bad. Some things I could have done better, which means I should have been more patient. But it was okay. Ate this for 4 meals and now I’m all chicken parmigiana-ed out.
For this recipe, I used:
- 8 chicken breasts. Jaya Grocer sells them boneless and skinless. Just got to trim out the fat
- Flour enough to coat the meat, some salt and pepper
- Olive oil enough to pan fry the meat, 2 spoons of butter
- 1 onion, chopped and a few cloves garlic, minced
- Red wine. Just about 1 cup, that was the last of my opened bottle
- 8 homemade crushed tomatoes
- 1 tablespoon sugar (should have added more), some tomato paste
- English parsley (should have gotten Italian), lots of grated Parmesan, some pasta
1 – Have meat. Preferably chicken, just saying.
2 – Put them in a plastic zipped bag. Pound the s*** out of them or just enough to be flat. Does it say anything if I tell you that this was my favourite part?
3 – Mix flour + salt + pepper. Coat the flattened meat with the flour mixture. In a pan, heat up olive oil + butter. When it smokes a little, put in meat to fry about 2 mins each side.
4 – Do this for all the meat pieces, put aside for now. Try not to steal bits and pieces to eat because at this point, they actually smell and taste darn good.
1 – Using the same pan, add onions + garlic. Stir-fry for a bit. Oh the fragrance, mmmmm!
2 – Add wine. It’s all good. Allow it to reduce a bit.
3 – Add crushed tomatoes + tomato paste + sugar + black pepper. Let it cook for 1/2 hour, simmer occasionally.
4 – Add some parsley + grated Parmesan to the sauce. I don’t know why, Pioneer Woman said to do so.
1 – Very carefully put your chicken meat into the sauce. This requires some skills so it doesn’t drown.
2 – Pour loads of grated Parmesan on meat surface. Cover the lid and let it cook for a few minutes.
3 – Add parsley, and more grated Parmesan if you like.
4 – Cover the lid again for a couple minutes then it’s ready to serve!
Then serve with your pasta, yum yum! Absolutely delicious 
Oh by the way, I should mention that at some point, you should be cooking your pasta. I bought egg fettuccine because it tastes awesome. After I cooked it, I found out that my new bag of egg fettuccine was infested with rice weevils! @#(@*#(@)*$()@*#@#&@
I quickly Googled to see if rice weevils would kill me. They wouldn’t, so I used the fettuccine that I’d already cooked, carefully discarding the now dead rice weevils who were unfortunate enough to be boiled alive. I threw the rest of the egg fettuccine out because I didn’t want anything else in my pantry to be infested. Shame :X
Anyway after cooking this, I realised one thing: I hate curly English parsley. Yucks.
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I’m guilty of reading your blog every time you updated it.
I’d love to prepare this dish. Sounds so good! Thanks for sharing.
Joyce: I am much appreciative
Btw you should try the methods in Pioneer Woman’s blog post. Mine was a step by step of how I replicated hers 
Ooohhh these look very awesome Suanie! Will definitely try this out this weekend! Yums….
P.S. You have an swesome wok too…..angmohs don’t use wok here, shucks.
that looks delicious max. i love pioneer woman!!!
Tien: Thank you! It’s a stainless steel one, my sister gave it to me. But I like my non-stick one better. Will blog about it soon
BTW remember to follow the methods from Pioneer Woman, not mine haha
Kim: Hehhee I was going through her recipes, I think you got the idea for the Valentine’s chocolate cookies from her, right ?
Looks damn pro wei!
oh she made something like that too?? no la, i didn’t use her recipe for that that’s from a section in a magazine called “cooking for under 10″ or something like that lol
Suanie the x x x x x x x x woman ?????????????
i thought wine doesn’t keep well so you have to drink the rest?
but looks damn good the dish!
i made this before and wasn’t too happy with the chicken. the wine based sauce was pretty good though;)
ST: hehehe tasted not bad. except for the curly parsley. didn’t know it was solely for decorative purposes.
kim: ooo looked the same lor! heheh
mamalim: awesome daughter?
KY: I didn’t keep the wine for too long ar.
delia: why not happy w the chicken??
a little dry