Wednesday, December 28, 2011
4 whole(up to 6) boneless chicken breasts pounded flat
1/2 cup flour
salt and pepper, to taste
1/2 cup olive oil
2 tbs butter
4 cloves garlic, minced
3/4 cups wine (white or red)
3 cans (14.5 oz) crushed tomatoes
2 tbs sugar
1/4 cup chopped fresh parsely
1 cup parmesean cheese (freshly grated is best)
1 lb thin linguine
Mix flour, salt, and pepper together on a large plate. Dredge flattened chicken breasts flour mixture. Set aside.
At this time, you can start a pot of water for your past. Cook linguine until al dente.
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.
Without cleaining skillet, add onions and garlice 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 crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of the cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breast on top of the sauce and completely cover them in grated parmesean. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add mor cheese to taste.
Place cooked noodles on a palte and cover with sauce. Place chicken breast on top and sprinkle with more parsley and serve immediatley.