Ingredients
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1/2 cup all-purpose flour
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salt & pepper (to taste)
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1/2 cup olive oil
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2 tablespoons butter
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1 medium onion, chopped
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4 garlic cloves, minced
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3/4 cup white wine (red is fine too)
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3 (14 1/2 ounce) cans crushed tomatoes
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2 tablespoons sugar
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1/4 cup fresh parsley (chopped)
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1 cup parmesan cheese (freshly grated)
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1 lb skinless chicken breast (4-6 pieces trimmed and pounded flat)
Instructions
- Mix flour, salt, and pepper together on a large plate.
- Dredge flattened chicken breasts in flour mixture. Set aside.
- Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
- Remove chicken breasts from the skillet and keep warm.
- Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom.
- Allow wine to cook down until reduced by half, about 2 minutes.
- Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste.
- Allow to cook for 30 minutes.
- If you choose to have pasta, cook linguine, spaghetti, or whatever pasta you like until al dente.
- Toward the end of cooking time, add chopped parsley and give sauce a final stir.
- Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan.
- Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
- Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Or just place the chicken on a plate and dig in!
- Serve immediately & enjoy!