½ cups Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes (I used diced... it was what I had)
2 Tablespoons Sugar
¼ cubes Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.Remove chicken breasts from the skillet and keep warm.
We used this wine... Pioneer Woman said red or white, we like reds... and we visited this winery in Paso Robles a few weekends ago so we bought it... and, yes, I'll have a glass or two with dinner thank you very much :-)
We were so hungry by the time it was finished that I forgot to take a picture on the plate... forgive me!!!!