Chicken Parmesan (Parade Magazine)

Ingredients

• 1/2 cup(s) all-purpose flour
• 1/2 cup(s) olive oil
• 2 tablespoon(s) butter
• 4 clove(s) garlic powder Minced
• 1 medium onion Chopped
• 3/4 cup(s) red or white wine
• 3 14.5 ounce cans crushed tomatoes
• 2 tablespoon(s) sugar
• 1/4 cup(s) fresh parsley divided plus for garnish
• 1 1/2 cup(s) freshly graded Parmesan cheese
• 1 pound(s) thin linguine cooked al dente
• 8 boneless skinless chicken breast halves poundedhalves pounded to uniform thinness

Preparation

1. Combine flour with salt and pepper to taste on a large plate. 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 heat. Fry chicken until golden brown, about 3 minutes per side. Remove from skillet;keep warm. Add garlic and onion in pan. Cook for 2 minutes.


3. Pour in wine and scrape skillet. Cook for 3 minutes or until liquid is reduced by half.


4. Stir in tomatoes, sugar, salt and pepper to taste. Reduce heat to low and cook for 30 minutes. Add 1/8 cup parsley and 1/2 cup Parmesan.


5. Arrange chicken on top of sauce; sprinkle remaining cheese over top. Cover skillet and simmer until cheese melts and chicken is hot. Sprinkle with 1/8 cup parsley. Put pasta on plates;top with chicken, sauce and parsley.