- chicken breasts - 4 pieces
- flour - 1/2 cup
- salt and pepper - - To taste
- olive oil - 1/2 cup
- butter - 2 items. spoons
- bulb - 1 piece
- garlic - 4 teeth
- wine - 3/4 Glass
- cans (430 g) of crushed tomatoes - 3 pieces
- sugar - 2 items. spoons
- parsley - 1/4 cup
- Parmesan cheese - 1 cup
- thin spaghetti - 450 Grams
1. Mix the flour, salt and pepper together in a bowl. Discourage chicken breasts with a hammer for meat to the same thickness. Roll the chicken breasts in a mixture of flour. Set aside. In a saucepan with salted water, boil the spaghetti until ready. 2. Heat the olive oil and butter together in a large frying pan over medium heat. Fry the chicken breasts until golden brown, about 2 to 3 minutes on each side. Remove the chicken breasts from the frying pan and keep them warm. 3. Finely chop the onion and chop the garlic. Add the onions and garlic to the pan and gently stir for 2 minutes. Pour in the wine and cook until the liquid is reduced by half, about 2 minutes. 4. Add crushed tomatoes and mix until homogeneous. Add sugar, salt and pepper to taste. Cook for 30 minutes. At the end of the cooking, add the finely chopped parsley and mix. 5. Carefully put the chicken breasts over the sauce and sprinkle with grated Parmesan cheese. Cover and reduce the heat to a minimum. 6. Cook until the cheese melts, and the chicken does not heat up. Add extra cheese to taste. 6. Cook until the cheese melts, and the chicken does not heat up. Add extra cheese to taste. 7. Put the finished spaghetti on the dish and pour the sauce. Put the chicken breasts on top and sprinkle with additional parsley. Immediately submit.
Servings: 6