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Ingredients:
2
TBSP Olive Oil
2
TBSP Butter
½
C Flour seasoned with Salt and Pepper
2
Chicken Breasts (beaten until ¼ inch thick)
½
large sweet onion diced
1
heaping small spoon of minced garlic
¼
C Sherry Cooking wine
1-24
oz can of Crushed Tomatoes
1
TSP Sugar * READ BELOW IN TIPS
½
TSP Salt (more or less to taste)
½
tsp Pepper (more or less to taste)
½
C Fresh Parmesan
1/3
C Fresh Chopped Parsley
Instructions:
Heat
skillet on medium heat until oil and butter is hot. Dredge Chicken in seasoned
flour. Cook Chicken in oil until they are browned and reach temperature (170
degrees), flipped half way between. Set Chicken Aside. Using the same pan with
the drippings (DO NOT CLEAN PAN) Add diced onion and garlic and cook until
onions are soft and browned. Add in cooking wine. Cook until ½ reduced, dark,
and tender. Add in tomatoes, sugar, salt, and pepper. Allow to simmer on low
for 15 minutes. Add in ½ C of Parmesan and ¼ C of parsley. Now, place the
chicken pieces on top of sauce and top with remaining cheese. Boil in oven
until cheese is melted. Serve on top of cooked noodles. Top with remaining
parsley.
Autumn’s Tips:
Make
sure to allow onions to become very juicy and tender (Caramelized).
Add
in different seasonings such as red pepper flakes, Italian seasonings, and
basil for a different taste.
Make
sure the Pan is Oven safe!!!
Serve
with the Homemade breadsticks by half-ing the recipe for the Best Pizza Crust
and following directions in the tips section
****If you have a really sweet mayan onion, do not add sugar!!!.*******
****If you have a really sweet mayan onion, do not add sugar!!!.*******
