Name: Chicken Parmesan with Vodka Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Europe, Italian
Ingredients: VODKA SAUCE:; 3 tablespoons butter; 2 garlic cloves, minced; 3 ounces thinly sliced prosciutto, cut into strips; 1 tablespoon tomato paste; 1 can (28 ounces) whole plum tomatoes; 1/4 cup vodka; 1/2 teaspoon salt; 1/2 teaspoon crushed red pepper flakes; 1/2 cup heavy whipping cream; BREADED CHICKEN:; 1 large egg; 1/4 cup seasoned bread crumbs; 3 tablespoons grated Parmesan cheese; 2 boneless skinless chicken breast halves (4 ounces each); 2 tablespoons olive oil; 2 slices part-skim mozzarella cheese; Optional: Fresh basil leaves and additional Parmesan cheese

Chicken Parmesan with vodka sauce is a decadent, elevated take on the Italian classic. Crispy golden chicken is topped with a silky blush-colored sauce and gooey mozzarella for a restaurant-worthy dinner at home.

Ingredients

VODKA SAUCE:

3 tablespoons butter

2 garlic cloves, minced

3 ounces thinly sliced prosciutto, cut into strips

1 tablespoon tomato paste

1 can (28 ounces) whole plum tomatoes

1/4 cup vodka

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1/2 cup heavy whipping cream

BREADED CHICKEN:

1 large egg

1/4 cup seasoned bread crumbs

3 tablespoons grated Parmesan cheese

2 boneless skinless chicken breast halves (4 ounces each)

2 tablespoons olive oil

2 slices part-skim mozzarella cheese

Optional: Fresh basil leaves and additional Parmesan cheese

Instructions

1 Saute the aromatics

2 Preheat the oven to 375°F. In a large skillet, melt the butter over medium-high heat. Add the minced garlic and cook, stirring constantly, for one minute. Add the prosciutto and cook for two minutes longer. Then, add the tomato paste and cook, stirring occasionally, until it darkens slightly and begins to brown on the bottom of the pan.

3 Simmer the vodka sauce

4 Stir in the canned tomatoes, vodka, salt and crushed red pepper flakes. Bring the mixture to a boil, lightly crushing the tomatoes with a spoon as it cooks. Reduce the heat and simmer, uncovered, for five minutes.

5 Finish the sauce

6 Stir the cream into the sauce and cook for two to three minutes longer, stirring occasionally, until heated through.

7 Dredge the chicken

8 Meanwhile, lightly beat the egg in a shallow bowl. Combine the bread crumbs and grated Parmesan in another shallow bowl. Dip each chicken breast into the egg, coating both sides and allowing the excess to drip off. Then, coat each piece in the bread crumb mixture, pressing gently to help it stick. Editor’s Tip: Pat the chicken dry with paper towels before dredging to help the egg and crumb coating adhere better.

9 Pan-fry until golden

10 In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the breaded chicken, and cook for about five minutes per side or until golden brown and a meat thermometer inserted in the thickest part reads 165°.

11 Finish in the oven

12 Transfer the chicken to a 13x9-inch baking dish. Spoon the vodka sauce over the chicken. Top each piece with a slice of mozzarella cheese. Bake until the cheese is melted, about five minutes. If desired, sprinkle with fresh basil and additional Parmesan before serving. Editor’s Tip: For a crisper, golden topping, switch the oven to broil for one to two minutes to lightly brown the cheese.