Chicken Parmesan (Parade Magazine)

Chicken Parmesan with linguine featured in Parade magazine.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1⁄2 cup all-purpose flour
• 1⁄2 cup olive oil
• 2  tablespoons butter
• 4  garlic cloves, Minced
• 1  medium onion, Chopped
• 3⁄4 cup wine (red or white)
• 3 (14 1/2ounce) cans crushed tomatoes
• 2  tablespoons sugar
• 1⁄4 cup  fresh parsley, divided plus (to garnish)
• 1 1⁄2 cups  freshly grated parmesan cheese
• 1  lb linguine, cooked al dente
• 8  boneless skinless chicken breast halves, pounded to uniform thinness

Directions

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 medium-high heat. Fry chicken until golden brown, about 3 minutes per side. Remove from skillet;keep warm. Add garlic and onion in pan. Cook for 2 minutes.
3. Pour in wine and scrape skillet. Cook for 3 minutes or until liquid is reduced by half.
4. Stir in tomatoes, sugar, 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 plates;top with chicken, sauce and parsley.