- 8
Ingredients
- 1/2 Cup all-purpose flour
- 8 boneless skinless chicken breast halves, pounded uniform thickness
- 1/2 Cup olive oil
- 2 Tbs butter
- 4 cloves of garlic, minced
- 1 medium onion, chopped
- 3/4 cup wine (white or red)
- 3 (14.5 oz) cans crushed tomatoes
- 2 Tbs sugar
- 1/4 cup chopped fresh parsley, divided, plus more for garnish
- 1 1/2 cups freshly grated parmesan cheese
- 1 lb thin linguine or other pasta, cooked al dente
Preparation
Step 1
1. Combine flour with salt and pepper to taste on a large plate. Sprinkle chicken breasts on both sides with salt and pepper, then dredge them in seasoned flour. Set aside.
2. Heat oil and butter in a skillet on medium high heat. Fry chicken until golden brown, about 3 minutes per side. Remove from skillet, keep warm. Add garlic and onion to pan. Cook for 2 minutes.
3. Pour in wine and scrape skillet, getting flavorful bits off bottom. Cook 3 minutes or until liquid is reduced by half.
4. Stir in tomatoes, sugar, and salt and pepper to taste. Reduce heat to low and cook for 30 minutes. Add 1/8 cup parsley and 1/2 cup parmesan cheese.
5. Arrange chicken on top of sauce; sprinkle remaining cheese over top. Cover skillet and simmer until cheese melts and chicken is hot. Sprinkle with 1/8 cup parsley. Put pasta on plates; top with chicken, sauce, and parsley.