Categories: Chicken
Ingredients
- 1/2 cup flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 6 chicken breasts, pounded to uniform thinness
- 2 tbsp butter
- 1/2 cup olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 3/4 cup red wine
- 3- 14.5 oz cans crushed tomatoes
- 2 tbsp sugar
- 1/4 cup chopped parsley
- 1 1/2 cups grated Parmesan
- 1 lb pasta, cooked all dente
Directions
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Mix the flour and salt and pepper on a large plate. Season the flattened chicken breasts on both sides with salt and pepper, then dredge them in the flour mixture. Set them aside.
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In a large skillet over medium-high heat, melt the butter in the olive oil until sizzling. Fry the chicken breasts until nice and golden brown, 2-3 minutes per side. Remove the chicken from the skillet and keep warm.
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Without cleaning the skillet, add the onion and garlic and saute for 2 minutes, or until the onion starts to brown. Pour in the wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the wine to cook down until reduced by half, about 3 minutes.
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Pour in the crushed tomatoes and stir to combine. Add the sugar, then add salt and pepper to taste. Stir, reduce the heat to low, and simmer for 30 minutes so the flavors can meld. Add the chopped parsley and 1/2 cup of the grated Parmesan, then stir to combine.
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Carefully lay the chicken breasts on top of the sauce and completely cover them with the remaining 1 cup grated Parmesan. Cover the skillet and simmer until the cheese is melted and the chicken is heated through, about 5 minutes.
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Place the cooked pasta in pasta bowls, then cover it with sauce. Lay a chicken breast on top of each serving and sprinkle with more parsley.