Chicken Parmigiana

• Meat

  • 8 Chicken breasts

• Produce

  • 4 tsp Garlic
  • 1 tsp Onion powder
  • 1/4 cup Parsley, fresh
  • 3 14.5 oz. cans Tomatoes

• Canned Goods

  • 3/4 cups Chicken stock

• Pasta & Grains

  • 1 lb Linguine, thin

• Baking & Spices

  • 1/2 cup Flour
  • 1 Salt and pepper
  • 1 Salt and pepper
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1/2 cup Olive oil

• Dairy

  • 2 tbsp Butter
  • 1 1/2 cups Parmesan cheese, grated

Found on lilluna.com

Ingredients

• ½ cup flour
• salt and pepper
• 8 chicken breasts, trimmed and pounded flat
• 1 pound thin linguine
• ½ cup olive oil
• 2 tablespoons butter
• 4 tsp. minced garlic
• 1 tsp. onion powder
• ¾ cups chicken stock
• 3 - 14.5 oz. cans crushed tomatoes
• 1 TB sugar
• ¼ cup chopped fresh parsley, plus more for serving
• 1½ cups grated Parmesan cheese
• Salt and Pepper

Directions

• Mix flour, salt and pepper on a plate.
• Dip chicken breasts in flour mixture until coated on the front and back. Set aside.
• Cook linguine as instructed on box.
• In a large skillet, heat the olive oil and butter on medium heat.
• Fry chicken breasts in the oil and butter mixture for 3-4 minutes on each side. Remove chicken from skillet and set aside.
• Add garlic and onion powder to the remaining oil and butter mixture. Add chicken stock and cook for 2-3 minutes.
• Add the crushed tomatoes and sugar to the skillet. Add salt and pepper to taste. Cook on low for 25-30 minutes.
• With 5 minutes left, add parsley.
• Add chicken breasts to the sauce and cover with grated Parmesan cheese. Put on the lid to the skillet and cook until the cheese starts to bubble. Simmer until the cheese is melted and the chicken is cooked through.
• Add noodles to a plate and pour sauce over the noodles. Place a chicken breast over the top. Add more parsley and Parmesan Cheese if desired.