Tag Archives: Italian

Chicken Thigh Parmesan | The Sportsman’s Table

Chef Tom Mullally serves up a superb dish of Chicken Parmesan.

International Culinary Institute of Myrtle Beach

Chicken Thigh Parmesan

Yield 2 Portions

Ingredients

  • 2 – Boneless Chicken Thighs
  • ​​½ Cup Israeli Cous Cous or your favorite Pasta
  • ¼ cup AP Flour, Salt, and Pepper​​
  • ½ Cup Cooked Fresh Favorite Vegetables
  • 1 ½ oz Salad or Vegetable Oil​​
  • 2 TBSP Whole Butter
  • ½ Cup Tomato Sauce
  • 2 TBSP parmesan Cheese

Procedure:

Season both sides of the chicken thighs with salt and pepper. Then lightly dredge chicken in flour and sauté over medium-high heat in oil until golden brown on both sides, then finish in a 400-degree oven for about 8-10 minutes.

Sauté or microwave your favorite pasta to heat. Season with salt and pepper and add 1 TBSP of whole butter.

Place your pasta on the plate first. Then place a chicken thigh over the pasta. Place the vegetables around the Pasta.

Top the chicken thigh with tomato sauce, then add grated parmesan over the tomato sauce and enjoy!

Bon Appetite!