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- 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
- 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.
- 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.
- Pour in the wine and scrape skillet, getting flavorful bits off bottom. Cook for 3 minutes or until liquid is reduced by half.
- 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.
- 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.
This recipe is a personal recipe added by ybkinid and has not been tested or endorsed by MyRecipes.
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Chicken Parmesan Recipe at a Glance
- COURSE: Main Dishes