10 minute Breaded Chicken Italiano
While I love fixing fancy meals for my family, we often have so much going on that it’s hard to come up with something culinary every night. So, most of the time I do my best to fake it.
Last night, I faked Breaded Chicken Italiano, with Marsala wine and parmesan cheese. I also made a creamy Southern White gravy to go on top. Sided with hash browns and a salad fresh from our back yard garden and I was able to fake fancy in less than a half hour. And everyone loved it!
|Salad fresh from our garden|
As well as being super easy and quick to make, this dish is also really cheap. I love saving money and one of the main ways I do that is through grocery shopping. I like to buy from the bulk section of WinCo, a discount grocery store in the nearest city. The parmesan cheese and breading mix were both bought in bulk. I'll be discussing how I shop cheap and feed my family of 5 on a tight budget in later posts.
Breaded Chicken Italiano
1 lb. boneless, skinless chicken breast
½ cup Italian breading mix
¼ cup Parmesan cheese
¼ cup marsala wine
1 medium white onion
1 bunch of green onion
1. Cut up onion, in half, then slice the two halves into wedges. Cut green onions and simmer both in pan with 1 tbsp. butter or margarine until soft and starting to lightly brown
2. Slice up chicken breast to ½ - ¼ inch thick, add to cooking onion mixture. Let cook a few minutes on one side on medium-high heat until it begins to turn white. Add marsala, salt and pepper and stir everything together until it’s cooked.
3. When the chicken is completely cooked through (about 5 minutes) add Italian breading, and mix to coat well. Top with parmesan cheese and voila you have a tasty, easy and very fancy looking main dish!
Jaime’s Simple White Gravy
2 cups milk
5 tbsp. bacon grease
¼ cup flour
Salt and pepper (for seasoning)
1. Melt bacon grease in pan on medium-low heat, stir in flour, salt and pepper and mix well until all the flour is soaked up.
2. Slowly pour in milk as you continue to stir. Make sure you stir, stir, stir! The flour will burn to the bottom of the pan and become very goopey if you don’t keep an eye on it.
3. Continue stirring until it’s a consistency you want. Feel free to add more milk, if you want a thinner gravy. This gravy will continue to thicken up, even after it’s removed from the heat, so if it sits too long and gets too thick, just add a little milk or water and stir stir stir!