Chicken Parmesan (Parade Magazine)

• all-purpose flour↗1⁄2 cup
• olive oil↗1⁄2 cup
• butter↗2 tablespoons
• garlic cloves, Minced↗4
• medium onion, Chopped↗1
• wine (red or white)↗3⁄4 cup
• crushed tomatoes↗3 cans

  14 1/2 ounce

• sugar↗2 tablespoons
• fresh parsley, divided plus (to garnish)↗1⁄4 cup
• freshly grated parmesan cheese1 1⁄2 cups
• linguine, cooked al dente↗1 lb
• boneless skinless chicken breast halves, pounded to uniform thinness↗8

Step-by-step instructions

1. 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. 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. 3

   Pour in wine and scrape skillet. Cook for 3 minutes or until liquid is reduced by half.

4. 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. 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.