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Chicken Marinara

By: Vikki Rebholz

"If some people in your family prefer dark-meat chicken and others prefer light, this recipe is a good choice. It offers both with a delightful marinara sauce."

Rate/Review | Read Reviews (15)

Prep Time:
30 Min

Cook Time:
40 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

2 tablespoons chopped onion
1 garlic clove, minced
1 1/2 teaspoons olive oil or vegetable oil
1 (8 ounce) can tomato sauce
1 1/2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 pound meaty bone-in chicken pieces
2 tablespoons butter or margarine, melted
2 tablespoons grated Parmesan cheese

Directions

In a skillet, saute onion and garlic in oil until crisp tender. Stir in the tomato sauce, parsley, salt, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Place flour in a resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a skillet, cook chicken in butter until lightly browned on all sides. Place skin side up in a greased shallow 1-1/2-qt. baking dish. Pour sauce over chicken. Cover and bake at 350 degrees F for 35 minutes. Uncover; sprinkle with Parmesan. Bake 5-15 minutes longer or until chicken juices run clear.