Ingredients
- 1/2 cup all purpose flour
- 8 boneless skinless chicken breast halves, pounded to uniform thinness
- 1/2 cup olive oil
- 2 Tbl. butter
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 3/4 cup wine (white or red)
- 3 (14.5 oz) cans crushed tomatoes
- 2 Tb. 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
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.
Heat oil and butter in a skillet on medium high heat. Fry chicken until golden, about 3 minutes per side. Remove from skillet; keep warm. Add garlic and onion to pan. Cook for 2 minutes.
Pour in wine and scrape skillet, getting flavorful bits off bottom. Cook for 3 minutes or until liquid is reduced by half.
Stir in tomatoes, sugar, and salt and pepper to taste. Reduce heat to low and cook 30 minutes. Add 1/8 cup parsley and 1/2 cup Parmesan.
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.