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.
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