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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1/4 cup flour, for dusting |
salt and pepper |
1 1/3 pounds thin chicken cutlets |
1 1/2 tablespoons extra-virgin olive oil |
1/2 cup dry red or white wine |
1 1/2 cups tomato sauce |
4 ounces part-skim mozzarella, coarsely shredded |
2 tablespoons chopped parsley |
1 tablespoon finely grated parmesan cheese, for serving |
Directions:
1. Season flour with salt and pepper in a large resealable plastic bag. Add half of chicken; shake to coat; transfer to a plate. Repeat.
2. Heat half of oil in a large nonstick skillet over mediumhigh heat. Add half of chicken and cook for 4 minutes, turning once; transfer to a plate. Repeat with remaining oil and chicken.
3. Add wine to skillet and stir with a wooden spoon, scraping up any browned bits. Cook until syrupy, 1 to 2 minutes. Add tomato sauce and reduce heat to mediumlow. Add chicken; coat with sauce. Sprinkle mozzarella and parsley on top, cover skillet and cook until cheese is melted, 5 minutes.
4. Transfer chicken to plates, sprinkle with Parmesan and serve.
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