Italian Chicken Parmesan
Created by JoanWagnerTeller on February 29, 2020
- Servings: 4
- Prep Time: 75m
- Cook Time: 75m
- Recipe #34420
Ingredients
- 12 ounces boneless skinless chicken breast (boneless, cut up)
- 1 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon oil (vegetable)
- 8 ounces sliced mushrooms
- 8 ounces yellow onion, cut up (1 large onion)
- 4 ounces green bell pepper, minced (optional)
- 4 ounces sliced celery (= ½ cup)
- 1/4 cup grated fresh Parmesan cheese
- 1/4 cup dry white wine (optional)
- 1 to 2 bay leaves
- 1 can (6 ounce) tomato paste
- 1/2 teaspoon oregano, crushed
- 1 clove garlic, minced
- Rosemary, pinch of
- Basil, pinch of
- Celery salt, pinch of
- 3/4 cup chicken stock (bouillon, if canned mushrooms are not used)
- 20 ounces cooked spaghetti pasta (boiled thin spaghetti or angel hair pasta)
How to Make
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Step 1: Sprinkle salt, pepper, and oregano over chicken.
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Step 2: Heat oil in skillet, add chicken, brown well on all sides.
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Step 3: Add onion and brown.
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Step 4: If using canned mushrooms, drain and set aside, but save the liquid and add enough water to it to make 3/4 cup. Otherwise, use 3/4 cup chicken bouillon.
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Step 5: To this liquid, add the celery, (optional) green pepper, herbs, tomato paste, and garlic.
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Step 6: Pour this mixture over the chicken, cover and cook over low heat 30 minutes.
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Step 7: Add the mushrooms and cook 15-30 minutes longer.
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Step 8: During the last 8 minutes, sprinkle the chicken pieces with Parmesan and cook covered for the remaining 8 minutes.
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Step 9: Serve over boiled pasta.
Nutritional Facts
- Serving Size: 1 (500.2 g)
- Calories 429.4
- Total Fat - 9.9 g
- Saturated Fat - 2.5 g
- Cholesterol - 77.6 mg
- Sodium - 2062.1 mg
- Total Carbohydrate - 47.9 g
- Dietary Fiber - 4.9 g
- Sugars - 7.2 g
- Protein - 36.8 g
- Calcium - 172.4 mg
- Iron - 3.3 mg
- Vitamin C - 42.8 mg
- Thiamin - 0.4 mg