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Chicken Parmesan is one of my favorite foods. Traditionally, it is coated in bread crumbs and pan fried then topped with lots of mozzarella cheese. Not very figure friendly, if you know what I mean.
Several years ago, The Husband began making a much lower fat version of chicken parm that delivers all of the flavor without all of the calories. Now, I’m not calling this diet food but I am saying that when you’re craving chicken parmesan, this version will deliver the flavor you are seeking in a lighter, healthier way.
Healthier Chicken Parmesan
1 Large Onion, diced (I used purple onion in my pictures because that’s all I had but I usually use yellow onions) 2 Cloves Minced Garlic 2 Tbls. Unsalted Butter, divided 5 Boneless, Skinless Chicken Breasts Salt and Ground Black Pepper, to taste 1 Cup Chicken Stock 2 Cans Tomato Sauce, 8 oz. each 1/2 Tbls. Dried Basil or 5 Leave Fresh Basil, chopped 1 tsp. Sugar 1/2 Cup White Wine 1/4 Cup Freshly Grated Parmesan Cheese 1/2 Cup Low Fat Mozzarella CheeseMelt 1 Tbls. butter in a large skillet and saute the diced onion until soft. Stir in minced garlic and saute for 1 minute.  Remove the onion mixture from the pan and set aside.
Salt and pepper the chicken breasts to taste.
Melt the remaining tablespoon of butter in the same skillet and add the chicken. Saute the chicken for 5 minutes.
Turn the chicken over (notice then nice brown color on the chicken) and continue to cook another 5 minutes until chicken is almost completely cooked through. Remove chicken from pan and set aside.
 We like to serve this dish over white rice cooked with just a little bit of chicken stock.
