A delightful twist on the classic Chicken Pizzaiola, this recipe combines tender chicken with a rich tomato sauce, mushrooms, and melted mozzarella cheese, served over spaghetti.
Mix the flour and salt in a bowl.
Ensure the flour is evenly mixed with the salt for consistent seasoning.
Coat the chicken breasts in the flour mixture.
Shake off any excess flour to avoid clumping.
Heat oil in a skillet over medium heat and cook the chicken until browned on both sides.
Cook the chicken in batches if necessary to avoid overcrowding the pan.
Add the onion and garlic to the skillet and sauté until softened.
Stir frequently to prevent the garlic from burning.
Add the mushrooms, white wine, parsley, and tomato sauce to the skillet.
Deglaze the pan with the wine to incorporate all the browned bits into the sauce.
Reduce the heat, cover, and simmer until the chicken is cooked through.
Check the chicken's doneness with a meat thermometer; it should reach 165°F.
Sprinkle mozzarella cheese over the chicken and cover until melted.
Use freshly shredded cheese for better melting.
Serve the chicken and sauce over cooked spaghetti.
Garnish with additional parsley for a fresh touch.
