Chicken Pizzaiola
Cheesy saucy Chicken Pizzaiola with sauce over peppers served with pasta. The chicken is lightly fried and then braised in the sauce with peppers and garlic.
Servings: 6 servings
Calories: 387kcal
Cost: $20
Equipment
- 1 large saucepan
Ingredients
- 3 chicken breasts, sliced in half
- 1 28 oz can tomato puree, or peeled tomatoes pureed I don't like the texture of canned tomato puree so I just puree the whole tomatoes
- 6 cloves garlic, whole
- 1 green pepper, sliced
- 1 red pepper, sliced
- 1 tablespoon oregano
- 1 teaspoon salt
- ⅓ cup vodka
- 1 cup mozzarella
- 6 basil leaves
- chopped parsley for garnish
- 1 egg
- ½ cup flour
- salt and pepper for chicken
- 3 tablespoon extra virgin olive oil
Instructions
- Start by seasoning the chicken with salt and pepper, then dip it in egg, and coat it in flour. In a large saucepan, add extra virgin olive oil and bring to medium-high heat. Par-fry chicken in the pan until golden brown and then set aside. Don't worry about the chicken reaching 165℉ just yet because we will finish it in the sauce.
- After frying all the chicken in batches, add a little more olive oil to the pan and add peppers and whole garlic cloves. Saute for 5 minutes or until the peppers are glistening and still brightly colored. Add the vodka to deglaze the bottom of the pan, scraping up any brown bits. Let the vodka simmer off until a thickened sauce is developed on the bottom of the pan.
- Add the tomato puree, basil, salt, and oregano. Bring the sauce to a boil, slowly. Then return to a simmer.
- Add the chicken on top of the sauce, cover, and simmer for 10 minutes. Then remove the cover, add the mozzarella cheese on top of the cutlets, cover, and simmer for 5 more minutes.
- Remove from the pan and serve. Serve the sauce over your favorite long pasta!
Video
Notes
- Don't egg and flour the chicken in advance. The flour will soak into the egg and chicken, and will not fry well.
- You're only par-frying the chicken, so make sure you get the heat up high. Hit it with the heat for a minute or so, then flip it and do the same on the other side. Set it aside on a cooling rack.
- I recommend shredding whole milk mozzarella instead of fresh mozzarella. Shredded mozzarella will melt better.
Nutrition
Calories: 387kcal | Carbohydrates: 24g | Protein: 32g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 114mg | Sodium: 686mg | Potassium: 1107mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1766IU | Vitamin C: 52mg | Calcium: 165mg | Iron: 4mg
