Cookbook author Amanda Frederickson developed her #FridgeForaging series on Instagram three years ago to help people cook with ingredients they already have on hand, and the recipes are perfect for sheltering-in-place during COVID-19. This one, featured on both Instagram and Frederickson’s website, calls for cherry tomatoes, which have thicker skin and tend to last longer than larger varieties. We suggest serving it a side of pasta or polenta.
Lightened Up Chicken Parmesan
Serves 4
Ingredients
2 boneless skinless chicken breasts
¼ cup flour
¼ cup cornstarch
Salt, pepper
3 tablespoons olive oil, divided use
1 minced shallot or 2 minced spring onions
¼ cup white wine (or broth or lemon juice)
2 pints cherry tomatoes
4 ounces mozzarella, dried well if fresh
Directions
Heat oven to broil.
Carefully slice the chicken breasts in half horizontally, so each chicken breast becomes two scallopini-style cutlets. Using a meat pounder or rolling pin, pound the chicken until it’s about ¼-inch thick.
In a shallow bowl, combine the flour, cornstarch and a big pinch of salt and pepper. Dredge the chicken breasts in the flour/cornstarch mixture.
In an oven-safe saute pan or cast iron skillet set over medium heat, warm 2 tablespoons olive oil. Working in batches, cook the chicken breasts for 6 to 8 minutes, flipping halfway through, until the chicken is browned and cooked all the way through. Set aside and keep warm.
In the same pan, add the final tablespoon of olive oil. Saute the shallots for about 30 seconds or until translucent. Add the wine and cook until mostly reduced. Add the tomatoes and cook for 4 to 6 minutes, or until tomatoes have wilted.
Scoop the tomatoes out of the pan. Return the chicken to the pan, top with mozzarella, then scatter with the tomatoes. Place the skillet in the hot oven and broil just until the cheese is melted, about 3 minutes. Serve immediately.
— Courtesy Amanda Frederickson, www.amandafrederickson.com
