Ingredients:
2 Tablespoons olive oil, divided
4 chicken breasts (I use more like 6-8)
1 small onion, chopped (still nope)
2 cloves garlic, minced
1 (15 ounce) can tomato sauce
½ cup heavy cream
¼ cup grated parmesan cheese (I'm sure I use quite a bit more!!)
1 teaspoon Italian seasoning
½ cup shredded parmesan cheese
Instructions:
1. In a large skillet add 1 Tablespoon olive oil and salt and pepper the chicken. Cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
2. Add 1 Tablespoon olive oil to the skillet and add the onion and garlic. Sauté for a couple of minutes until tender. Add the tomato sauce, heavy cream, parmesan cheese, and italian seasoning. Salt and pepper to taste.
3. Bring to a simmer and add the chicken back to the skillet. Top with shredded parmesan cheese. Serve over pasta of desired.
My notes: SO YUMMY!!! But I really hate frying chicken on stove because it makes such a mess. Plus, I have to cook so much, that I can't get it all to fit into a frying pan anyways. Plus-- it is hot as h%$$ here-- so keep heat down to a minimum. So-- here is another way to do this ahead of time. I grill my chicken with garlic salt & pepper. Then, I place chicken in crockpot. I mix up sauce ingredients in a bowl and pour over chicken. I let it slow cook for several hours until we are ready to heat-- it doesn't need to cook-- just warm. I serve with more parmesan cheese and over angel hair pasta. Great because I can cook ahead and eat when we are ready and I can put LOTS in a crock pot.
https://therecipecritic.com/2016/07/creamy-tomato-italian-parmesan-chicken/
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