The key to the best chicken Parm is nailing all the important ratios: too little sauce and dish will be dry; too much cheese and it's a gooey mess. Make sure you pound the chicken thin and shallow ...

In the same skillet, melt butter over medium heat. Add the mushrooms and sauté until they’re golden brown and tender. Stir in ...

Top each breast with 1/3 cup tomato sauce and 2 slices mozzarella cheese. Bake 5 to 7 minutes, or until chicken is no longer pink in center and cheese is melted. Garnish with Parmesan cheese and ...

This Parmesan-Crusted Chicken with Sage Cream Sauce combines golden, crispy chicken with a velvety, herb-infused cream sauce. It’s a cozy, elegant meal with the flavors of fall, perfect for ...

Sprinkle half of the parmesan cheese over the tomato sauce. 10) Place the pan-fried chicken breasts on top of the tomato sauce mixture. Ladle about 1/2 cup of the sauce on top of each chicken ...

Chicken again ... mustard and half and half or heavy cream. Bring the sauce to a gentle simmer and add in any remaining mushrooms and Parmesan cheese. Allow the sauce to simmer until the ...

Stir in chicken stock, followed by Parmesan, capers, mustard powder, garlic powder, white pepper and smoked paprika. Gently keep sauce warm while preparing gnocchi. (You don’t want it to reduce ...