4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
1/2 cup All-purpose Flour
Salt And Pepper, to taste
1/2 cup Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
3/4 cups Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
1/4 cube Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Remove chicken breasts from the skillet and keep warm.
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.