Chicken Parmesan

If you don't like chicken parm then you are un-(italian)american.

This is the best chicken parm I've ever made...

3 chicken breasts, butterflied in half.

flour, salt and pepper

2 -4 tbsp olive oil

2 tbsp butter

1 onion, diced

2 cloves garlic, minced

1/2 cup red or white wine

1 28 oz can crushed tomatoes

pinch sugar

grated sharp provolone cheese

Pound out butterflied chicken breasts until they are very thin. Coat each side with salt and pepper and then dredge them in flour, shaking off the excess. Meanwhile in a deep skillet (with a cover which you will need later) heat up the olive oil and butter to med high heat. Once the skillet is hot, place the chicken in and cook each side until nice and golden. Remove chicken from the pan and set aside. If needed add a little more olive oil to the pan and then add onions, cooking until translucent. About a minute before they are done cooking, add the garlic. Cook garlic until fragrant. Then add wine to deglaze the pan. Stir until wine is reduced slightly. Add tomatoes. Stir everything around and reduce the heat to low, letting the sauce simmer for about 20 minutes. Add a pinch or two of sugar to reduce the acidity of the sauce. Add salt and pepper to taste. Once the sauce is ready, lay the cooked chicken in the pan on the sauce and add the grated provolone over it (more is better). You can melt the provolone in two ways; one is to place a cover on the pan and let the sauce simmer on low heat until the cheese is melted, or you can stick the skillet under the broiler until the cheese melts. Your call.

Once the cheese has melted sprinkled some chopped or dried parsley and serve. Great as a sandwich or over spaghetti :)