Traditional Chicken Parmigiana

Being prego this third time has thrown me through a loop for food.  I do not remember having this many food aversions with the other two nor the lack of wanting to eat (although I have to or I will be sick... hmm Catch 22?).   Sweets and steaks ALWAYS sound good to me, but who can live off of that and be healthy?  Not me.  So, my sweet family has put up with me lately with my finicky taste buds.  When I get the urge to cook a real meal, I just go for it, even if it means having dinner at 7:00 (which I what I did the other night when I made this meal).  The picture on Pioneer Woman's website looked delicious so that is why I made it.  And alas, I was so hungry by the time the food was made, I did not take my own picture.  Sorry! I thought it was good but will make a few changes next time.  Hope it works for you and satisfies your cravings! 

(My comments are in pink)

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Difficulty: Easy

Servings: 6

Ingredients

• 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat (I used two thick chicken breasts and it was enough to feed two adults and two kids for dinner and lunch the next day)
• ½ cups All-purpose Flour
• Salt And Pepper, to taste
• ½ cups Olive Oil ( I didn't use this much.  Just drizzled some in the pan when cooking)
• 2 Tablespoons Butter
• 1 whole Medium Onion, Chopped ( I only used half of an onion)
• 4 cloves Garlic, Minced
• ¾ cups Wine (white Or Red Is Fine) (I used white cooking wine and only used a little over 1/4 C. and thought it had a rich wine flavor... then again my tastebuds are weird so use to your liking!)
• 3 cans (14.5 Oz.) Crushed Tomatoes (With my 2 thick chicken breasts, I used 2 cans crushed tomatoes.  Wish I would have used one can of Italian tomatoes though to give it a little more flavor)
• 2 Tablespoons Sugar
• ¼ cubes Chopped Fresh Parsley ( I used dried and realized it did not have the flavor I needed.  Will use fresh next time!)
• 1 cup Freshly Grated Parmesan Cheese
• 1 pound Thin Linguine

Preparation Instructions

Mix flour, 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 together in a large skillet over medium heat. When butter is melted and 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 skillet, add onions and garlic and gently stir for 2 minutes. Pour in 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 to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer 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.