This Chicken Parmesan is an amazing cheesey, tomato combination with crispy chicken on linguine or your preferred pasta. If you like your chicken extra crispy dip in an egg wash and coat in breadcrumbs before frying.
- 1/2 cup plain flour
- Salt and freshly ground black pepper
- 8 boneless, skinless chicken breasts, trimmed and pounded flat
- 455g thin linguine
- 1/2 cup olive oil
- 2 tbsps butter
- 4 cloves garlic, minced
- 1 whole medium onion, chopped
- 3/4 cups chicken stock
- Three 410g cans crushed tomatoes
- 1 tbsp sugar
- 1 small bunch chopped parsley
- 1 cup Grated Parmesan
- Fresh basil, for garnish
- 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.