Chicken Parmesan With Vodka Sauce Recipes

Steps:

• Cook pasta according to package instructions, set aside.
• Heat olive oil in a medium sauce pan.
• Add chicken and cook through, but i suggest not browning it.
• Add mushrooms and Vodka Sauce. Use the milk to "clean out" more of the sauce out of the jar, and add to your mixture.
• Stir in parmesean cheese.
• Let the sauce mixture cook over medium heat for approximately 5 minutes, stirring occasionally.
• Stir in frozen peas and cook for another 5 minutes, or until peas are heated.
• Pour sauce mixture over your cooked pasta, or mix them together.
• Serve with more grated parmesean, garlic bread, etc.

Steps:

• Cook linguine according to package directions; drain and set aside.
• In a large skillet, melt 2 Tbsp butter over medium-high heat.
• Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side.
• Remove from pan and cut into 1/2-inch cubes; set aside.
• Pour out drippings from pan, but do not wipe it out.
• In the pan you cooked the chicken in, melt remaining butter over medium heat.
• Add the yellow onion and mushrooms and cook, stirring, until onions are soft, about 3-5 minutes.
• Add the roasted pepper, green onion, and garlic and cook, stirring, for 30 seconds.
• Remove the pan from the heat and add the vodka.
• Return to the heat and flame; when the flame dies out, add the broth.
• Bring to a boil and reduce by half.
• Whisk in the half and half (cream can be substituted), salt, and pepper, and simmer until reduced by half again.
• Add the pasta to the cream sauce and toss to coat.
• Add the Parmesan, chicken, and basil, and remove from the heat; toss to coat.
• Season to taste with salt and pepper, serve, and enjoy!
• Makes 2 servings.
• Note: if you're a low-carber, add a bunch more sliced mushrooms and eat those instead of pasta.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
• Beat eggs in a shallow bowl and set aside.
• Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
• Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
• Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
• Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
• Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
• Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).