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1
Mix the flour and some salt and pepper together on a large plate.
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2
Dredge the flattened chicken breasts in the flour mixture.
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3
Set aside.
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4
Cook the linguine until al dente.
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5
Heat the olive oil and butter together in a large skillet over medium heat.
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6
When the butter is melted and the oil/butter mixture is hot, fry the chicken breasts until nice and golden brown on each side, 2 to 3 minutes per side.
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7
Remove the chicken breasts from the skillet and set aside.
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8
Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes.
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9
Pour in the stock and scrape the bottom of the pan, getting all the flavorful bits off the bottom.
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10
Allow the stock to cook down until reduced by half, about 2 minutes.
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11
Pour in the crushed tomatoes and stir to combine.
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12
Add the sugar and more salt and pepper to taste.
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13
Allow to cook for 30 minutes.
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14
Toward the end of the cooking time, add the chopped parsley and give the sauce a final stir.
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15
Carefully lay the chicken breasts on top of the sauce and completely cover them in the grated Parmesan.
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16
Place the lid on the skillet and reduce the heat to low.
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17
Allow to simmer until the cheese is melted and the chicken is thoroughly heated.
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18
Add more cheese to taste.
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19
Place the cooked noodles on a plate and cover with the sauce.
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20
Place the chicken breasts on top and sprinkle with more parsley and the basil chiffonade.
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21
Serve immediately.
