Chicken Romano

This dish was inspired by Chicken Parmigiana but was created using pantry items I had on hand.  All I can say is that this dish is not lacking!  It is incredible!  So flavorful, so easy to make, and good enough to serve guests.  It's a winner!  This will definitely be going on our menu rotation because it is THAT good!

Chicken Romano

4 boneless, skinless chicken breasts

1/2 cup flour

Salt and Pepper

1/4 cup olive oil

2 tablespoons butter

1 medium onion

2 cloves garlic

1/2 to 3/4 cup red cooking wine, or red wine

1 jar Bertolli Tomato and Basil pasta sauce

1/4 to 1/2 cup Italian parsley, chopped

3/4 cup Romano cheese, grated

Spaghetti or linguine, around a pound

Directions

Place chicken into a gallon ziploc bag and leave a small opening unsealed (so the bag doesn't pop), and pound chicken breasts to around 1/4 of an inch thick.  Remove from bag and sprinkle chicken with salt and pepper.  Combine flour and a little more salt and pepper in a dish that can be used to coat the chicken.  Heat a deep skillet over medium-high heat and then add olive oil and butter.  While you're waiting for your skillet to get hot, coat chicken in flour and set to the side.  Next, place chicken in hot skillet and cook for 3 or so minutes per side, or until reaching an internal temperature of 165 degrees.  Adjust heat as necessary.  Remove chicken from skillet to a clean plate.

Begin cooking spaghetti or linguine in salted water with a little olive oil.

On medium heat, add onion and garlic to skillet with remaining oil and chicken bits.  Cooked until onions are translucent.  Add in cooking wine and let simmer until mixture is reduced by half.  The mixture will get a bit darker and will be thicker.  Add in pasta sauce and a sprinkle of fresh chopped parsley and Romano cheese.  Stir and allow to simmer for a couple of minutes.  Gently add cooked chicken back into the skillet, without covering completely with sauce.  Add grated Romano cheese to the tops of the chicken and cover skillet with a lid.  Once the cheese is melted, sprinkle tops with more fresh parsley. 

By this time your spaghetti should be done and ready to drain.

Add spaghetti to your plate, sprinkle with a little parsley and Romano cheese.  Top pasta with extra sauce from your skillet and gently place the chicken on top.

Feel free to adjust Romano and parsley more or less to your taste.

Delicioso!!

Source:  Original recipe