So, I had some chicken in the fridge that needed to be cooked… oddly enough I actually had everything to make this meal in the fridge (mostly leftover from previous meals). I was turned on to the skillet version of this dish due to its quick and easy nature. Fry the chicken, add the sauce, good to go.
From a taste perspective, I think I would rather spend the extra time to bake it… but if you’re on a tight schedule try this one.
I didn’t want an overly thick chicken so I sliced the chicken in half… this also creates the illusion that you have 6 chicken breasts, although that never fools my stomach.
Once you have the chicken cooked, remove it from the pan, add the sauce, place the chicken back on the sauce, then add the cheese. Cover it up and let the sauce heat up and the cheese melt (it should only take 5 minutes).
This version tastes ~almost~ as good as traditional chicken Parmesan but takes a fraction of the time to make… a definite go to when you don’t feel like cooking all night.