Chicken Parmigiana
- 4 boneless, skinless chicken breasts, pounded until they are about 1/2 inch flat
- 1/2 cup flour
- 1/2 cup olive oil
- 2 Tablespoons butter
- 1 medium onion, chopped
- 4 cloves minced garlic
- 3/4 cups red wine
- 3 14 ounce cans diced tomatoes with their juices
- 2 tablespoons sugar
- 1/4 cup chopped parsley
- 1 cup freshly grated parmesan cheese
- 1 pound linguine or spaghetti
- Produce
- Garlic (4 cloves)
- Onion, medium (1)
- Parsley (1/4 cup)
- Tomatoes with their, juices (3 14 ounce cans)
- Meat
- Chicken breasts, boneless skinless (4)
- Cooking & Baking
- Flour (1/2 cup)
- Olive oil (1/2 cup)
- Sugar (2 tablespoons)
- Pasta & Grains
- Linguine or spaghetti (1 pound)
- Dairy
- Butter (2 Tablespoons)
- Parmesan cheese (1 cup)
- Beer, Wine & Liquor
- Red wine (3/4 cups)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published March 18, 2012 (11 months ago).
167 people saved this recipe.
