Chicken Parmigiana

I have been sick for the past week so I have not really felt up to cooking. Today is the first day that I have felt half way like myself- So I made a wonderful dinner and it made me feel all the way like myself.

Ingredients:

• 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
• ½ cups All-purpose Flour
• Salt And Pepper, to taste
• Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Chopped
• 4 cloves Garlic, Minced
• ¾ cups Red Wine
• 3 cans (14.5 Oz.) Crushed Tomatoes
• 2 Tablespoons Sugar
• Chopped Fresh Parsley
• Chopped Fresh Basil
• Grated Parmesan Cheese
• Thin Linguine

Directions:

Place chicken breast in a gallon sized zip lock bags and zip the bag almost all the way shut.

Take a meat tenderizer and beat the chicken until it is thin.

coat each breast with flour and then sprinkle with salt and pepper.

in deep skillet over med heat pour in olive oil and 2TBS of butter

once butter is melted add chicken.

While chicken is cooking chop up onion garlic and a few basil leaves and set aside.

cook chicken until the edges are a crispy golden brown.

flip chicken and cook a few more minutes

remove chicken and put on a plate and put in microwave(do not turn it on we are just storing it there to keep it warm)

In the same skillet add the garlic, onion and basil to the existing oil.

simmer a few minutes and then add wine.

let simmer until it is reduced by 1/2.

Add the crushed tomatoes

let simmer for 15-20 minutes stirring occasionally.

add some fresh parsley,basil, and a pinch of parmesan cheese

add the cooked chicken and cover with cheese

sprinkle with basil and parsly and cover until the cheese melts

serve over cooked linguine

Thank you Pioneer Woman!