This dish is all about layering: After nestling the seared chicken in half of the sauce, Please don't cover the entire breast when spooning the remaining sauce over top. You want some of that crust to maintain a crisp texture that will hold onto the melting cheese. Another tip: You can even prepare the dish the night before and refrigerate it. The next day you'd just need to pop it in the oven and bake it.
PREP TIME: 15 mins
COOK TIME: 45 mins
TOTAL TIME: 1 hr
6 Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
1/2 c. All-purpose Flour
Salt And Pepper, garlic powder, to taste
1/2 c. Olive Oil
2 tbsp. Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
3/4 c. Wine (white Or Red Is Fine)
3 cans One 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
2 tbsp. Sugar
1/4 cube Chopped Fresh Parsley
1 c. Freshly Grated Parmesan Cheese
1 lb. Thin Linguine
Mix flour, garlic powder, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Heat olive oil and butter in a large skillet over medium heat. When butter is melted and the oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.
Without cleaning the skillet, add onions and garlic and gently stir for 2 minutes. Pour in the wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow cooking for 30 minutes. Toward the end of cooking time, add chopped parsley and give the sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on the skillet and reduce heat to low. Allow simmering until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.