Skillet Chicken Parmesan

This recipe was recently posted on Mels Kitchen Cafe (her recipes NEVER disappoint) and looked like a great toned down (aka quick-er) option for Chicken Parmesan. And it was. It's also a great pantry meal, chances are any well-stocked pantry will most likely have all the ingredients on hand. The sauce offers the best of red sauce yumminess. It's a little bit tangy, a little bit sweet, and with only a handful of ingredients doesn't take all day. The chicken is terrific. I love breaded chicken cutlet's but sometimes dislike the extra steps it takes to get them there. So with just a light, quick dredging in flour even I can't complain. Add to it all the fact that the chicken eventually finishes cooking IN the tomato sauce and you have a recipe for success. The flavors all meld together with melted cheesy goodness. It only took me about 30 minutes to make too. This will be a regular with us for sure!

Skillet Chicken Parmesan

{Recipe Source: Mels Kitchen Cafe}

2 cloves garlic, pressed or finely minced

28 oz can crushed tomatoes

14.5 oz can petite diced tomatoes, drained

1/2 t dried oregano

1/2 t dried basil

1 t sugar

1/2 t salt

1/2 t black pepper

3/4 cup freshly grated parmesan cheese, divided

3 chicken breasts cut in half lengthwise to make 6 thinner cutlets (next time I think I'll be pounding out the chicken then cutting each in half, I wanted more tender chicken and think this would help)

Garlic salt

1/2 cup flour

2 T oil (vegetable, canola or olive)

3/4 cup shredded mozzarella (I had leftover fresh mozzarella that I sliced and it was so good!)

3-4 slices provolone, cut in half

Hot spaghetti noodles for serving

In medium bowl, combine garlic, crushed and diced tomatoes, oregano, basil, sugar, salt, pepper and 1/4 cup parmesan. Set aside.

In a large skillet, heat 2 T oil until over medium heat until rippling and hot. Thoroughly dry chicken cutlets and season with garlic salt. Place flour in a shallow dish and dredge seasoned cutlets, coating both sides. Place 3-4 cutlets in hot pan and let cook only 3 minutes per side until there's a nice golden crust. Remove to plate (they'll finish cooking at a later point). Repeat with remaining cutlets.

Wipe skillet of excess oil and pour pre-mixed sauce contents into the pan, taking care of splatters. Turn heat to medium and gently nestle all 6 browned chicken cutlets into the sauce. The chicken should be mostly covered with sauce. Cover the skillet and simmer on medium low for about 15 minutes.

Uncover and place mozzarella, provolone, and grated parmesan over each chicken piece. Cover and cook 5 minutes more until cheese to melt-y. Serve over hot spaghetti noodles.

Serves 6