chicken parmesan... 1 hour

the goods:

1/4 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon black pepper

3 boneless skinless chicken breasts, pounded to an even thickness

1 tablespoon butter

1/4 cup olive oil

1/2 medium onion, chopped

2 garlic cloves, minced

6 tablespoons red wine

1 can (18 ounces) crushed tomatoes

1 tablespoon sugar

1/4 cup chopped fresh parsley, plus more for serving

3/4 cup freshly grated Parmesan cheese

1 pound linguine (I used whole wheat), cooked according to package instructions

Combine the flour, salt, and pepper on a plate. Season the flattened chicken breasts on both sides with salt and pepper, then dredge them in the flour mixture. In a large skillet over medium-high heat, melt the butter in the olive oil until sizzling. Fry the chicken breasts until nice and golden brown, 2 to 3 minutes per side. Remove the chicken from the skillet and keep warm. In the same skillet (without cleaning it), add the onion and garlic and saute for 2 minutes, or until the onion starts to brown. Pour in the wine and scrape the bottom of the pan with a wooden spoon, getting all the flavorful bits off the bottom. Allow the wine to cook down until reduced by half, about 2 minutes. Pour in the crushed tomatoes and stir to combine. Add the sugar, then add salt and pepper to taste. Stir, reduce heat to low, and simmer for 30 minutes. Add the chopped parsley and 1/4 cup grated Parmesan. Stir to combine. Carefully lay the chicken breasts on top of the sauce and completely cover them with remaining Parmesan. Cover the skillet and simmer until cheese is melted and chicken is heated through, about 5 minutes. Place the cooked pasta in pasta bowls or on plates then cover with sauce. Lay chicken on top and sprinkle with parsley.