Chicken Parmesan

Community Recipe from


  • 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


  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.
March 2012

This recipe is a personal recipe added by ybkinid and has not been tested or endorsed by MyRecipes.

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