Sicilian Skillet Chicken

This is a great, easy-to-prepare weeknight dinner inspired from the regional cuisine of Sicily.

Ingredients:

4 boneless, skinless chicken breasts 4 large garlic cloves, peeled (divided) 1/2 medium onion, fine-chopped 1 cup sliced, fresh mushrooms 1 tsp. crushed dry rosemary, (divided) 1/2 tsp. dry basil 6 tbs. hard parmesan cheese, hand-grated 3 tbs. flour to coat chicken 1 can (14.5 oz.) stewed tomatoes, crushed Salt and fresh-ground black pepper to taste

Linguini or your choice of pasta

For the marinade: 1 cup Italian dressing 1/4 cup XV olive oil Juice from one fresh-squeezed lemon 2 cloves crushed garlic 1/2 tsp. crushed dry rosemary Salt and fresh-ground black pepper to taste

Directions:

Prepare the marinade chicken by placing the chicken breasts in a shallow glass baking dish. Mix the Italian dressing, 1/2 tsp. crushed rosemary, 2 cloves mashed garlic, the olive oil, lemon juice, salt and pepper. Coat the chicken well and place covered in the fridge for at least 3 hours. Turn the chicken once during this time.

Preheat a 12″ skillet to medium-high. If you are using cast-iron, reduce the heat slightly so it doesn’t smoke. Place the chicken breasts, one at a time in a plastic bag with the grated parmesan cheese. Shake lightly to coat. Remove the chicken and shake in a separate bag with the flour.

Remove the chicken and place in the skillet with 2 tbs. olive oil. Fry until the chicken is no longer pink, and the flour turns a crusty golden brown. Turn chicken only once so you don’t remove the flour coating. Remove and place in a covered baking dish. Keep warm.

Next, reduce the skillet heat to medium and saute the onion, mushrooms, 1/2 tsp. crushed rosemary, 2 mashed garlic cloves and the basil until tender. Do not carmelize the onion or burn the garlic. Add the can of stewed tomatoes with juice and crush on the bottom of the pan with a potato masher. Set heat on skillet to medium-high again and cook until liquid is reduced.

Remove from heat and place the chicken back in the skillet. Stir sauce over the chicken and top each breast with more grated parmesan cheese.

Serve over pasta.

Serves 4.