Monday, March 20, 2017

Creamy Tomato Italian Parmesan Chicken

This chicken has been on my "must make" list for a while and I'm glad I finally got to it. The sauce was so easy to make yet it had such great flavor.  This recipe is adapted from The Recipe Critic

3 tbsp olive oil (divided)
4 chicken breast cutlets
1 small onion (diced)
2 cloves garlic (minced)
1 (15oz) can tomato sauce
1/2 cup heavy cream
1 tsp italian seasoning
salt and pepper to taste 
1/2 cup shredded parmesan cheese
1 box spaghetti noodles (cooked according to directions)

In a large skillet heat 2 tbsp olive oil. Season the chicken with salt and pepper on both sides then cook the chicken over medium heat for 3-5 minutes on each side or until it is cooked through. Remove the chicken to a plate and cover to keep warm and moist. Add the remaining olive oil to the skillet and saute the onion until tender then stir in the garlic for 30 seconds. Pour in the tomato sauce, heavy cream, italian seasoning and salt and pepper to taste. Bring to a simmer then add the chicken back to the pan. Top with parmesan cheese and let melt before serving over pasta.

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