Spaghetti with Chicken Cutlets in Tomato Sauce

Ingredients

Spaghetti

Flour 1/2 cup

Butter 2 tbsp

Chicken (fillets) 6 pcs

Olive oil 100 ml

Onion

Garlic 4 cloves

Dry white wine 3/4 cup

Tomato in its own juice 410 g

Sugar 2 tbsp

Parsley

Parmesan cheese 130 g

Salt

Pepper

Boil the spaghetti. Beat the chicken fillets thoroughly with a mallet. Mix salt, pepper, and flour. Dredge the prepared fillets in flour on both sides. Heat a frying pan over medium heat and combine the olive oil and butter. A small amount of butter will help the chicken acquire a golden color.

Fry the fillets on both sides. Place the fried chicken on a plate. Fry the onion and garlic in the pan where the chicken was. Pour the wine over the onion. Let it simmer and reduce by about half.

Add the tomatoes in their juices, stir, and cook over medium heat for 5 minutes. Then add sugar, salt, and pepper, and simmer the sauce for 20-25 minutes. Add the herbs and some grated Parmesan cheese to the sauce. Carefully place the fried chicken breasts in the sauce. Then completely cover the chicken with cheese. Cover and simmer for a few minutes.

Cook the pasta according to package instructions, place it on a plate, sprinkle with grated Parmesan cheese, and top with the breasts and garnish with parsley.

Enjoy!