Ingredients (serves 6):
4 whole (up to 6) boneless, skinless chicken breasts, trimmed and pounded flat
½ cups all-purpose flour
Salt and Pepper, to taste
½ cup olive oil
2 Tbsp butter
1 whole medium onion, chopped
4 cloves garlic, minced
¾ cups wine (white or red is fine)
3 cans (14.5 oz.) crushed tomatoes
2 Tbsp sugar
¼ cup chopped fresh parsley
1 cup freshly grated parmesan cheese
1 lb thin Linguine
Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
Meanwhile, cook the pasta in boiling salted water, 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. Remove chicken breasts from the skillet and keep warm.
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in 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 cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.