Chicken Parmigiana with Tomato Sauce

Start to finish this meal was ready in an hour. YES, it can be a weeknight, after school, after work, dinner. By the time you stopped for take out or waited for delivery, you could have this meal on your table. Enjoy.

For the chicken:

1 1/2 - 2 pounds boneless/skinless chicken breasts, trimmed of all fat

1/2 cup self rising flour

1/2 t. salt

1/2 t. ground black pepper

2 T. olive oil

2 T. unsalted butter

Place chicken breasts, one at a time, between two pieces of plastic wrap or waxed paper. Pound them until 1/4 inch thick using a meat mallet or rolling pin.

In a shallow plate or baking dish, mix flour salt and pepper together with a fork. Lightly dredge each piece of chicken in the flour mixture and place on a plate.

In a large skillet, over medium low heat, let the olive oil and butter heat until a drop of flour lightly sizzles. Place the chicken breasts, a few a time, into the skillet and let brown on both sides, about 3 - 4 minutes each. Remove to a place as they're browned and keep warm while you do the next batch.

For the sauce:

1 medium white onion, finely chopped

1 T. finely chopped garlic

1 cup sweet red wine

1 28 oz. can crushed tomatoes

1 14.5 oz. can tomato puree

1 6 oz. can tomato paste with basil, oregano and garlic

1 1/2 t. dried basil

1 1/2 t. dried oregano

1 1/2 t. sugar

salt and pepper to taste

After all the chicken is browned, turn the heat up slightly and add the onion and, stirring frequently, cook for about 2 - 3 minute until onions begin to soften. Add the garlic and cook for a minute more.

At this point you should have lovely browned bits on the bottom of your skillet. Add the wine and scrape up all the browned bits on the bottom and let the wine reduce for about 2 minutes. Add the tomatoes and seasonings and stir to incorporate all the ingredients. Reduce heat to simmer and cover. Let cook for about 30 minutes, stirring occasionally.

Add the chicken to the sauce and cover with about 1 cup of finely grated mozzarella and 1/2 cup of grated Parmesan cheese. Cover again and let the chicken reheat in the sauce and the cheese melt.

Serve over your favorite spaghetti noodles and top with more grated Parmesan.