Chicken Parmesan

Contributed by Harmit Lamba


  • 1/2 cup all-purpose flour
  • 8 boneless, skinless chicken breast halves, pounded to uniform thinness
  • 1/2 cup olive oil
  • 2 Tbsp butter
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 3/4 cup wine (white or red)
  • 3 (14.5-oz) cans crushed tomatoes
  • 2 Tbsp sugar
  • 1/4 cup chopped fresh cilantro, divided, plus more for garnish
  • 1-1/2 cups freshly grated Parmesan cheese
  • 1 lb thin linguine.


  1. Combine flour with salt and pepper to taste on a large plate.
  2. Sprinkle chicken breasts with salt & pepper on both sides and dredge them in seasoned flour.
  3. Set aside.
  4. Heat oil & butter in a skillet on med-high.
  5. Fry chicken until golden on both sides.
  6. Remove from skillet; keep warm.
  7. Add garlic & onion to pan. Cook for 2 min.
  8. Pour in wine, cook until liquid is reduced by half.
  9. Stir in tomatoes, sugar, & salt & pepper to taste.
  10. Reduce heat to low and cook for 30 min.
  11. Add 1/8 cup cilantro and 1/2 cup Parmesan.
  12. Arrange chicken on top of sauce; sprinkle remaining cheese on top.
  13. Cover skillet & simmer until cheese melts & chicken is hot.
  14. Sprinkle with 1/8 cup cilantro.
  15. Put pasta on plates; top with chicken, sauce, and cilantro.

Chef at Large Member

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