Chicken Parmigiana
- 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
- ½ cups All-purpose Flour
- Salt And Pepper, to taste
- ½ cups Olive Oil
- 2 Tablespoons Butter
- 1 whole Medium Onion, Chopped
- 4 cloves Garlic, Minced
- ¾ cups Wine (white Or Red Is Fine)
- 3 cans (14.5 Oz.) Crushed Tomatoes
- 2 Tablespoons Sugar
- ¼ cubes Chopped Fresh Parsley
- 1 cup Freshly Grated Parmesan Cheese
- 1 pound Thin Linguine
- Produce
- Garlic (4 cloves)
- Onion, whole Medium (1)
- Parsley, Fresh (1/4 cubes)
- Tomatoes (3 cans)
- Cooking & Baking
- All-purpose flour (1/2 cups)
- Olive oil (1/2 cups)
- Salt and pepper (1)
- Sugar (2 Tablespoons)
- Pasta & Grains
- Linguine, Thin (1 pound)
- Dairy
- Butter (2 Tablespoons)
- Parmesan cheese (1 cup)
- Other
- 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
- ¾ cups Wine (white Or Red Is Fine)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published October 19, 2009 (3 years ago).
947 people saved this recipe.
