Here is the recipe.
Chicken Parmigiana
Thin cut or pounded chicken breasts, 4-6
1/2 cup flour
salt, pepper, and garlic powder to taste
1/4 cup olive oil
3 tablespoons butter
1 onion, chopped
4 cloves garlic, minced
3/4 cups red wine (white works also but I was out of white lol)
1 can (large) san marzana tomatoes, crushed
2 tablespoons sugar
salt and pepper again to taste
chopped parsley
1 cup grated parmesan cheese, fresh is best
1 pound spaghetti, cooked
Mix flour and salt, pepper and garlic powder together.
Dredge flatten chicken pieces in the flour and set aside.
Heat olive oil and butter in large skillet till hot and butter is melted. Fry chicken pieces till golden brown on both sides and cooked through.
Remove chicken and cover with foil to keep warm.
Add onions and garlic to skillet and cook for 2-3 minutes. Deglaze pan with wine scraping up any chicken pieces left in pot. Allow to cook for 2-3 minutes or till wine is reduced by half.
Pour in tomatoes, sugar and salt and pepper. Stir well to combine. Simmer 30 minutes. I added parsley at this time cause I used dried. Taste for seasoing and carefully lay chicken breasts on top of sauce and cover them completely with parmesan cheese. Cover and reduce heat to low. Allow to simmer till cheese melts and chicken is heated through.
Serve over cooked pasta.
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