Thank you to Bernice Quigley for sharing this recipe!
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4 boneless, skinless chicken breasts pounded flat. 1/4 cup olive oil 2 Tablespoons butter 3 cloves garlic, minced 1 cup onion, chopped finely 1/2 cup chicken broth or stock 1 can 28 ounce crushed tomatoes 1 can 8-ounce tomato sauce 1Tablespoon sugar 2 teaspoons Italian seasonings 1 cup grated parmesan cheese, more if needed 3 Tablespoons parsley, chopped 4 Tablespoons fresh basil leaves, roughly chopped 2 green onions sliced thinly. 1/2 pound linguine noodles cooked.
Mix 1/4 cup flour, salt and coarsely ground black pepper together and dredge the chicken breasts.
Put olive oil and butter into large heavy pan, when oil is moderately hot, fry the chicken breasts until golden brown. Remove from pan and set aside. Add onion, garlic and cook 2 minute. Add broth and stir well to loosen browned bits from the pan then add crushed tomato, tomato sauce, sugar, parsley, basil and Italian seasonings and simmer on low heat 25-30 minutes.
Place the chicken breasts onto the sauce and cover chicken breasts completely with grated Parmesan cheese cover pan and cook on low heat just until the Parmesan cheese has melted and chicken has heated thoroughly.
Remove chicken carefully on to a plate. Add hot cooked noodles into sauce and coat well, then pour onto serving platter and place chicken breasts on top. Garnish with thinly sliced green onions.