4 boneless skinless chicken breasts
1/2 cup all-purpose flour
1 cup freshly grated Parmesan cheese
1 tbsp Italian seasoning
1 tbsp salt
1 tbsp extra virgin olive oil
4 tbsp butter
3-4 cloves minced garlic
1 can crushed tomatoes
1/4 tsp sugar
1/4 cup heavy cream
salt and pepper to taste
6-8 basil leaves
1-2 tbsp fresh, finely chopped parsley
shredded mozzarella cheese
Whisk together flour, 1/2 cup parmesan cheese, salt, and Italian seasoning in a mixing bowl. Coat chicken in flour mixture. Heat butter & olive oil in a large skillet over medium heat. Add chicken breasts and cook 4-5 mins each side until the crust is golden brown.
Melt 2 tbsp butter in a saucepan over medium heat. Stir in garlic and cook about 2 minutes. Pour in tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, cover and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and add salt and pepper. Lower heat and keep sauce warm. Add in basil and 1 tbsp parsley and stir well.
Spread the marinara sauce over chicken and generously cover the sauce with parmesan cheese. Top with shredded mozzarella cheese. Sprinkle on parsley. Let it stand until the mozzarella cheese on the chicken has melted from the heat of the sauce.
Serve hot with Steamed Greens, Potato Baked in Jacket topped with Sour Cream.