Chicken Parmigiana - all-purpose

Method

• Mix the flour and some salt and pepper together on a large plate.
• Dredge the flattened chicken breasts in the flour mixture.
• Set aside.
• Cook the linguine until al dente.
• Heat the olive oil and butter together in a large skillet over medium heat.
• When the butter is melted and the oil/butter mixture is hot, fry the chicken breasts until nice and golden brown on each side, 2 to 3 minutes per side.
• Remove the chicken breasts from the skillet and set aside.
• Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes.
• Pour in the stock and scrape the bottom of the pan, getting all the flavorful bits off the bottom.
• Allow the stock to cook down until reduced by half, about 2 minutes.
• Pour in the crushed tomatoes and stir to combine.
• Add the sugar and more salt and pepper to taste.
• Allow to cook for 30 minutes.
• Toward the end of the cooking time, add the chopped parsley and give the sauce a final stir.
• Carefully lay the chicken breasts on top of the sauce and completely cover them in the grated Parmesan.
• Place the lid on the skillet and reduce the heat to low.
• Allow to simmer until the cheese is melted and the chicken is thoroughly heated.
• Add more cheese to taste.
• Place the cooked noodles on a plate and cover with the sauce.
• Place the chicken breasts on top and sprinkle with more parsley and the basil chiffonade.
• Serve immediately.