I love that the sauce is loaded with fresh garlic, onion and parsley. Break out the good parmesan cheese for this one, not the green canned stuff. You won't regret it! I sometimes serve this with garlic mashed potatoes instead of the noodles. It is to-die-for!
4-6 boneless, skinless chicken breasts, pounded flat
1/2 cup all-purpose flour
salt and pepper, to taste
1/3 cup olive oil
2 Tablespoons butter
1/2 a yellow onion, chopped
4 cloves of minced garlic
3/4 cup of chicken broth
3 cans (14.5 ounce, each) crushed tomatoes
2 Tablespoons sugar
1/4 cup fresh, chopped parsley
1 cup freshly grated Parmesan cheese
1 pound (16 ounces) thin spaghetti noodles
Directions: Mix the flour, salt and pepper on a large plate. Dredge the flattened chicken in the flour mixture to coat. Set aside.
Meanwhile, start boiling your pasta noodles in a large pot of water, according to package directions.
Heat olive oil and butter in a large skillet over medium heat. When butter is melted and oil is hot, fry chicken breasts, on each side, for about 3-4 minutes, or until their nice and golden brown. Remove chicken breasts and plate on a plate. Tent with foil to keep warm.
Add onions and garlic to skillet. Cook for 2 minutes. Pour in chicken broth and scrape the bottom of pan, getting the bits from the chicken coating. Allow chicken broth to reduce by half, about 2 minutes or so. Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Reduce heat to medium-low mixture to simmer for 30 minutes. The last few minutes of cooking, add chopped, fresh parsley.
Place the chicken breasts on top of the sauce in skillet, and cover them with parmesan cheese. Cover skillet with lid and reduce heat to low. Let simmer until cheese is melted and chicken is thoroughly heated.
Place pasta noodles on individual plates and top with sauce and chicken. Sprinkle with more fresh parsley. Serve immediately.