Chicken Parmesan with Vodka Sauce
Chicken Parmesan with vodka sauce is a decadent, elevated take on the Italian classic. Crispy golden chicken is topped with a silky blush-colored sauce and gooey mozzarella for a restaurant-worthy dinner at home.
Ingredients
vodka sauce:
- 3 tablespoons butter
- 2 garlic cloves minced
- 3 ounces thinly sliced prosciutto cut into strips
- 1 tablespoon tomato paste
- 28 ounces whole plum tomatoes
- 1/4 cup vodka
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup heavy whipping cream
breaded chicken:
- 1 large egg
- 1/4 cup seasoned bread crumbs
- 3 tablespoons grated Parmesan cheese
- 2 boneless skinless chicken breast halves 4 ounces each
- 2 tablespoons olive oil
- 2 slices part-skim mozzarella cheese
- Optional: Fresh basil leaves and additional Parmesan cheese
Instructions
- Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Add prosciutto; cook 2 minutes longer. Add tomato paste, cook until bottom begins to brown. Stir in tomatoes, vodka, salt and pepper flakes. Bring to a boil, crushing tomatoes lightly with a spoon. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream; cook 2-3 minutes longer, stirring occasionally.
- Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture.
- In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, about 5 minutes on each side. Transfer to a 13x9 baking dish. Spoon sauce over chicken; top with mozzarella cheese. Bake until cheese is melted, about 5 minutes. If desired, sprinkle with basil and additional Parmesan before serving.