Parmigiano Reggiano Tomato Chicken - a quick and tasty mid-week dinner idea with all the colours and flavours of Italy!
Course
Main
Cuisine
Italian
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings4
AuthorManuela Zangara
Ingredients
500gms– 1 lb. thinly sliced chicken breast
4tbspflour
2tbspextra virgin olive oil
8tbspchopped tomatoesfresh or tinned
6-8tbspParmigiano Reggianofinely grated
Basil leaves
Salt to taste
Instructions
Season the chicken slices with salt and lightly coat them with flour. Keep aside.
Heat the extra virgin olive oil in a skillet or frying pan and add the floured chicken to it. Brown it on both sides.
Add the tomatoes and salt and cook it on a low to medium flame for 10 to 15 minutes, or until the sauce has thickened and the chicken is cooked through.
Sprinkle the Parmigiano Reggiano on top of the chicken and cover. Cook for 2 minutes, then put the fire off.
When the cheese has melted, add the basil leaves and serve immediately.