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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup(s) all-purpose flour |
4 boneless, skinless checken breast halves |
1/4 cup(s) olive oil |
1 tablespoon(s) butter |
2 clove(s) garlic minced |
1/2 medium onion chopped |
1/2 cup(s) wine (white or red) |
1 (20 oz) can(s) crushed tomatoes |
1 tablespoon(s) sugar |
1/4 cup(s) fresh parsley chopped |
3/4 cup(s) parmesan cheese |
4 slice(s) provolone cheese |
1/2 pound(s) linguine cooked al dente |
Directions:
1. Combine flour with salt and pepper to taste; 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. Fry chicken until golden, remove from skillet and keep warm. Add garlic and onion to pan and cook for 2 minutes.
3. Pour in the wine and scrape skillet, getting flavorful bits off bottom. Cook for 3 minutes or until liquid is reduced by half.
4. Stir in tomatoes, sugar and salt and pepper to taste. Reduce heat to low and cook for 30 minutes. Add 1/8 cup parsley and 1/4 cup parmesan.
5. Arrange chicken on top of sauce; sprinkle remaining parmesan cheese over top. Cover skillet and simmer until cheese melts and chicken is hot; place one slice provolone on each chicken breast and sprinkle with remaining parsley. Put pasta on plates and top with chicken and sauce.
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