Chicken Parmigiana and Garlic Knots

For supper tonight we had Chicken Parmigiano, garlic knots and a salad..

This was taken from Pioneer Woman

Ingredients

• 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
• 1/2 cup All-purpose Flour
• Salt And Pepper, to taste
• 1/2 cup Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Chopped
• 4 cloves Garlic, Minced
• 3/4 cups Wine (white Or Red Is Fine)
• 3 cans (14.5 Oz.) Crushed Tomatoes
• 2 Tablespoons Sugar
• 1/4 cube Chopped Fresh Parsley
• 1 cup Freshly Grated Parmesan Cheese
• 1 pound Thin Linguine

Preparation Instructions

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Then we had Garlic Knots :-) 

This recipe was found at Garlic Knots

I want to add that I used double the mixture for dipping them in...and sprinkled with garlic salt :-)

Yield: About 40 knots

Ingredients

For the Dough:
1¾  cup warm water (about 15 degrees F)
¼ cup olive oil
1 teaspoon sea salt
1 tablespoon sugar
1 ½ tablespoon active dry yeast
About 5½ cup all-purpose, unbleached flour

For the Garlic Mixture:
1/8 cup olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
¼ cup Italian parsley, finely chopped
Sea salt to taste
Plus extra Olive Oil and Flour for making the knots

Directions
Combine water, ¼ cup olive oil, sea salt, sugar, and active dry yeast in a large bowl. Mix to dissolve yeast. Slowly add flour.  Mix to incorporate flour. Cover and set in a warm spot until doubled in volume, about 1-3 hours.

Chill the dough for a bit (will keep fine in the fridge for several days, if you make dough ahead of time) to make it easier to handle (this can be skipped if you don’t have time), then set up your knotting station.

Oil your hands to help keep dough from sticking to them. Divide the dough in 2 parts to make it easier to handle.  Take the first half and roll it out into an even rectangle about 5″ x 16″ and ½″ thick. Using a pizza cutter, slice the rectangle into ½″ x 5″ strips.

Taking the strip nearest to you, roll it back and forth to create an even rope. Tie into a kno t-over, under, and through. Then place on a parchment lined baking sheet. Place knots about an inch apart.  At first it may seem awkward making the knots but with a little practice it will become easy. Keep flour on hand to keep dough from becoming sticky.

Continue making the rest of the knots with the second half of the dough. After each sheet pan fills up, cover with a dry towel, and place in a warm, draft-free spot to rise.

Preheat oven to 400 degrees F. After knots have doubled in size, take off towel and place sheet pans in the oven.  Bake for 12-15 minutes, or until just barely golden brown.

While knots are baking, make garlic coating.  Gently warm olive oil, butter, and garlic in a small. Add chopped parsley and set aside.

After removing knots from oven, while still warm, either brush with garlic coating, or place knots in a large bowl and toss with garlic coating. Season with sea salt to taste. Best served warm, but still good when at room temp.