This Italian based recipe is one that is new to us as a family meal but it is one that we have been known to pick when eating out. I was initially worried that I might have over stretched my basic culinary skills with this one but knew the basics and went with my gut on the rest.
I loved this recipe as it could easily be adapted to a vegetarian version if you substituted the chicken for something else like aubergine and with the swap from chicken stock to vegetable stock if pretty much is good to go.
In fact we loved the chicken so much that we have plans to try something similar but adapt the coating slightly as it would make an amazing summer dish with salad and an even better sandwich filler!
- 4 chicken breasts
- 1/2 plain flour
- Pepper (to season)
- Salt (to season)
- 300g linguine
- 1/2 cup of extra virgin olive oil
- 1 table spoon butter
- 4 cloves of fresh garlic (or use frozen crushed garlic)
- 1 medium onion (blended)
- 3/4 cup of chicken stock
- 2 large tins of chopped tomatoes
- Pinch of basil
- 1 table spoon sugar
- Grated parmesan
- Mix flour, pepper & salt and place on a dinner plate
- Place chicken breasts between clingfilm and flatten with a rolling pin
- Cover the chicken breasts in the flour mix
- Heat oil and butter in a skillet (or if you don't have one a frying pan will work)
- Once the oil and butter mix is hot place in the chicken breasts and cooked till browned on both sides, leaving a crispy coating.
- Then remove chicken and place to one side till later ( I popped mine in an oven on very low)
- Add into the pan the chicken was cooked in, garlic, basil, stock, sugar (do not clean pan beforehand) mix in to the stock then add in both tins of chopped tomatoes.
- Stir well for the next 20 minutes - if it seems a little runny add in some of the flour mix to thicken.
- Cook the linguine according to taste for us it's well done.
- Once pasta and sauce is ready place the chicken on the top of the sauce in the pan and add the parmesan on to the top of the chicken. - For us we added it after and grilled the cheese as Ollie hates parmesan
- Then serve