You’re the BOSS! You will get this restaurant quality meal on the table in less than a half hour. Fast Stovetop Chicken Parmesan is easy and real good.
First lets get our really good string beans and onions going, but, slowly. Put a skillet on at medium low and eyeball a couple of tablespoons of extra virgin olive oil. Cut the ends off the string beans and cut them into halves or thirds. Rinse the off in a strainer. Cut the onions into strips about 1/4″ wide. Put both in the skillet and sprinkle with a little salt, black pepper and garlic powder. Toss them regularly as they slowly cook.
Put another skillet on at medium high and eyeball a couple of tablespoons of evoo into they one also. Salt, pepper and garlic powder both sides of the chicken filets – or tenders – and add them to the skillet. About three minutes a side depending on the thickness and how your stove expresses itself in the medium high category.
When they are firm to a poke add the marinara sauce – or canned crushed tomatoes – and the red pepper flakes. Bring the sauce up to a simmer and lower the burner to just hot enough to maintain the simmer. Turn the filets over a few times to get them into the marinara mood.
Generously sprinkle with grated parmesan cheese, some dried – or fresh – basil and let them enjoy life for a little while.
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Then serve up your Fast Stovetop Chicken Parmesan. Top with a little bit of the sauce, and some more grated parmesan. Don’t forget the string beans and onions. Top them with some grated parmesan also.
Chianti, of course.
Here’s our more conventional Chicken Parmesan Recipe.
Fast Stovetop Chicken Parmesan
Ingredients
- 4 tablespoons extra virgin olive oil divided
- 1/2 medium onion cut into 1/4 " strips
- 2 cups fresh string beans cut into halves or thirds
- salt and black pepper
- garlic powder
- 3-4 thin chicken filets or 4 chicken tenders
- 2 cups marinara sauce or a 15 oz. can crushed tomatoes
- 1/2 cup grated parmesan cheese hold a little back for garnish
- 1 large pinch dried basil or chopped fresh basil
Instructions
- First lets get our really good string beans and onions going, but, slowly. Put a skillet on at medium low and eyeball a couple of tablespoons of extra virgin olive oil. Cut the ends off the string beans and cut them into halves or thirds. Rinse the off in a strainer. Cut the onions into strips about 1/4" wide. Put both in the skillet and sprinkle with a little salt, black pepper and garlic powder. Toss them regularly as they slowly cook.
- Put another skillet on at medium high and eyeball a couple of tablespoons of evoo into they one also. Salt, pepper and garlic powder both sides of the chicken filets - or tenders - and add them to the skillet. About three minutes a side depending on the thickness and how your stove expresses itself in the medium high category. When they are firm to a poke add the marinara sauce - or canned crushed tomatoes - and the red pepper flakes. Bring the sauce up to a simmer and lower the burner to just hot enough to maintain the simmer. Turn the filets over a few times to get them into the marinara mood.
- Generously sprinkle with grated parmesan cheese, some dried - or fresh - basil and let them enjoy life for a little while.
- Then serve up your Fast Stovetop Chicken Parmesan. Top with a little bit of the sauce, and some more grated parmesan. Don't forget the string beans and onions. Top them with some grated parmesan also.
- Chianti, of course.
