Chicken Parmigiana

Ingredients

4 whole chicken breasts
1/2 cup plain flour
Salt & pepper, to taste
1/2 cups olive oil
2 tablespoons butter
1 medium onion, chopped
4 cloves garlic, minced. Or about 1/2 teaspoon garlic puree
2 cans chopped tomatoes
2 tablespoons sugar
Parsley, to taste
About 1 cup grated parmesan or other cheese if preferred
Enough pasta for 4 people (I cannot get the amounts right. ever.)

Method

Mix flour, salt, and pepper together on a large plate.

Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook until al dente.

Heat olive oil and butter together in a large skillet over medium heat.
When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.

Remove chicken breasts from the pan and keep warm.

Without cleaning pan, add onions and garlic and gently stir for 2 minutes. Scrape the bottom of the pan, getting all the yummy bits from the bottom.

Pour in tinned tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated parmesan, or other cheese if using (I used a mixture of parmesan and normal run-of-the-mill cheddar).

Place lid on pan and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked pasta on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.