Chicken Parmesan

By MammaB

Ingredients

• 1/2 cup flour
• 8 boneless, skinless chicken breasts halves, pounded to uniform thinness
• 1/2 cup olive oil
• 2 Tbsp butter
• 4 cloves, minced
• 1 medium onion, chopped
• 3/4 cup wine (white or red)
• 3 (14.5 oz) cans crushed tomatoes
• 2 Tbsp 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. 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 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 for 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 parsely.