Chicken Parmesan

What you need:

    • 1/2 cup all-purpose flour
    • 1/2 tsp. salt, plus some
    • 1/2 tsp. black pepper, plus some
    • 6 boneless chicken breasts (I used 3, cut in half thinly)
    • 2 tbsp. butter
    • 1/2 cup olive oil
    • 1 medium onion, chopped
    • 4 garlic cloves, minced
    • 3/4 cup wine (I used chicken broth)
    • 3 (14.5 oz. each) cans crushed tomatoes
    • 2 tbsp. sugar
    • 1/4 cup chopped fresh parsley, plus more
    • 1 1/2 cups freshly grated Parmesan cheese
    • 1 lb. thin linguine, cooked al dente

Directions:

    1. Mix flour, salt, and pepper on a large plate.
    2. Season chicken with salt and pepper, then dredge it through the flour mixture. Set aside.
    3. In a large skillet, melt butter in olive oil.
    4. Fry chicken until golden brown. Remove and keep warm.
    5. Add onion and garlic in the same skillet you just cooked the chicken in (don't clean it!). Saute for 2 minutes.
    6. Add broth and scrape the sides and bottom of pan. Cook for 3 minutes.
    7. Stir in crushed tomatoes. Then add sugar and salt and pepper, to taste. Turn down to low and simmer for 30 minutes.
    8. Stir in parsley and 1/2 the grated Parmesan.
    9. Add chicken breasts in the sauce and cover each breast with Parmesan cheese. Load them up!
    10. Cover and simmer for about 5 minutes, until the cheese is melted and chicken is heated through.
    11. Serve pasta topped with sauce and then a chicken breast on the very top. Sprinkle with more chopped parsley.

Recipe from The Pioneer Woman, Food From My Frontier p.130