Rich, tasty, and very satisfying! Prepare some good parmesan cheese. This is the right way to do it.
Yields : 6 serving(s)
Prep Time : 15 mins
Cook Time : 45 mins
Total Time : 1 hr
Ingredients
- 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
- 1/2 c. All-purpose Flour
- Salt And Pepper, to taste
- 1/2 c. Olive Oil
- 2 tbsp. Butter
- 1 whole Medium Onion, Chopped
- 4 cloves Garlic, Minced
- 3/4 c. Wine (white Or Red Is Fine)
- 3 cans (14.5 Oz.) Crushed Tomatoes
- 2 tbsp. Sugar
- 1/4 cube Chopped Fresh Parsley
- 1 c. Freshly Grated Parmesan Cheese
- 1 lb. Thin Linguine
Directions.
In a large dish, mix flour, salt and pepper.
Dredge flattened chicken breasts in flour mixture. Set aside.
At this point, you can turn on the hot water in the pot for the pasta. Cook the flattened pasta until completely al dente.
In a large frying pan, heat the olive oil and butter over medium heat. When the butter is melted and the oil/butter mixture is hot, cook the chicken breasts until golden brown, 2 to 3 minutes per side.
Remove chicken breasts from pan and keep warm.
Without rinsing the pan, add the onion and garlic and saute gently for 2 minutes. Pour in the wine and scrape the bottom of the pan to remove all the flavor from the bottom of the pan. Simmer until wine is reduced by half, about 2 minutes.
Pour in the crushed tomatoes and stir to combine. Add the sugar and season with additional salt and pepper. Cook for 30 minutes. Toward the end of the cooking time, add the chopped parsley and give the sauce a final stir.
Carefully place the chicken breasts on top of the sauce and cover completely with grated Parmesan cheese. Cover the skillet and reduce the heat to low. Cook until cheese is melted and chicken is thoroughly heated through. Add more cheese if desired.
Place cooked pasta on a plate and pour sauce over. Top with chicken breast and sprinkle with additional parsley. Serve immediately.
This is one of my staple dishes for my family of 6. It is rich, delicious and very satisfying. Everyone loves it, including my large cowboy husband.
It was very, very good.
Make sure you have good Parmesan cheese. It is the right thing to do.
Start with 4-6 boneless, skinless, trimmed chicken breasts. And please: don’t be afraid of raw chicken.
Actually, I’m beginning to think that fear of raw chicken is a diagnosable phobia. I have seen people writhing on the floor and running from the room in search of their mother.
Put the chicken breasts in the Ziploc bag one at a time, or all at once if it is a large bag like this one. Close the seal with about an inch of space to allow air to escape.
The reason for putting them in the Ziploc bag is so that when you beat them here, the tiny particles of raw chicken will not show up on your computer keyboard in the room.
Now that would be addictive.
Pounding the chicken with the smooth side of a wooden mallet.
It should be very thin, about 1/8 to 1/4 inch thick.
Put flour in a large dish. Season with salt (I use kosher)….
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