Chicken Parmesan ~ Sunday dinner

Ingredients

• 1/2 cup All purpose flour
• 8 Chicken breasts boneless and skinless Pounded to uniform thinness
• 1/2 cup Olive oil
• 2 Tbsp Butter
• 4 Garlic 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 Fresh parsley chopped Divided, plus more for garnish
• 1 1/2 cups Freshly grated Parmesan cheese
• 1 Lb Thin linguine cooked aldente

Instructions

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 med 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.
3. Pour wine in and scrape skillet, getting flavorful bits off bottom. Cook for 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.
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 plate, top with chicken, sauce and parsley