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Easy Skillet Chicken Parmesan https://www.metro.ca/userfiles/image/recipes/poulet-au-parmesan-a-la-poele-facile-10356.jpg PT10M PT15M PT25M
Preheat broiler to high.Heat olive oil in an ovenproof, large non-stick skillet set over medium-high heat.Season chicken all over with salt and pepper.Cook chicken for 3 to 5 minutes per side or until browned; transfer to a plate.Stir soup and broth into skillet; bring to a simmer.Return chicken back to skillet and cover with sauce.Cook, covered, for 7 to 8 minutes or until chicken is cooked through.Toss mozzarella with Parmesan; sprinkle over chicken.Broil for 2 to 3 minutes or until cheese is melted and golden.Sprinkle with parsley before serving.Recipe Tips Serve with cooked pasta or over creamy polenta. For a quick weeknight tip, skip the broiler and simply cover the skillet for 2-3 minutes until cheese has melted.
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2 Tbsp. (30 mL) olive oil 1 lb (454 g) skinless, boneless chicken breast (4) 1/4 tsp. (1 mL) salt and freshly ground pepper 284 mL Campbell's condensed tomato soup with basil and oregano soup 1/2 cup (125 mL) Campbell's ready to use chicken broth 1 cup (250 ml) shredded mozzarella cheese (about 6 ounces) 1/4 cup (60 mL) grated Parmesan cheese 2 Tbsp. (30 mL) finely chopped fresh parsley
Easy Skillet Chicken Parmesan

Easy Skillet Chicken Parmesan

Rate this recipe
6 Votes
4
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME
Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    olive oil
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    BASSO EXTRA VIRGIN OLIVE OIL

    BASSO EXTRA VIRGIN OLIVE OIL

    $12.99 ea.

    1 L

  • 1 lb
    (454 g)
    skinless, boneless chicken breast (4)
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    YORKSHIRE VALLEY FARMS ORGANIC FRESH CHICKEN BREAST OR THIGHS

    YORKSHIRE VALLEY FARMS ORGANIC FRESH CHICKEN BREAST OR THIGHS

    $10.99 /lb

    BONELESS SKINLESS 24.23/kg

  • 1/4 tsp.
    (1 mL)
    salt and freshly ground pepper
  • 284 mL
    Campbell's condensed tomato soup with basil and oregano soup
  • 1/2 cup
    (125 mL)
    Campbell's ready to use chicken broth
  • 1 cup
    (250 ml)
    shredded mozzarella cheese (about 6 ounces)
  • 1/4 cup
    (60 mL)
    grated Parmesan cheese
  • 2 Tbsp.
    (30 mL)
    finely chopped fresh parsley
Imprimer ma sélection

Preparation

Preheat broiler to high.

Heat olive oil in an ovenproof, large non-stick skillet set over medium-high heat.

Season chicken all over with salt and pepper.

Cook chicken for 3 to 5 minutes per side or until browned; transfer to a plate.

Stir soup and broth into skillet; bring to a simmer.

Return chicken back to skillet and cover with sauce.

Cook, covered, for 7 to 8 minutes or until chicken is cooked through.

Toss mozzarella with Parmesan; sprinkle over chicken.

Broil for 2 to 3 minutes or until cheese is melted and golden.

Sprinkle with parsley before serving.

Recipe Tips Serve with cooked pasta or over creamy polenta. For a quick weeknight tip, skip the broiler and simply cover the skillet for 2-3 minutes until cheese has melted.

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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