Chicken Paremesan

1/2 c flour
8 boneless, skinless chicken breast halves, pounded uniformly
1/2 c olive oil
2 T butter
4 cloves garlic
1 med onion, chopped
3/4 c red or white wine (white is better)
3 cans crushed tomatoes
2 T sugar
1/4 c chopped parsley, divided
1 1/2 c grated parmesan
1 lb thin linguine or other, cooked

combine flour with s and p to taste on a large plate. sprinkle breasts on both sides with s and p, dredge in flour. heat oil and butter on med high. fry chicken until golden, 3 min per side. remove and keep warm, add garlic and onion, cook 2 min. pour in wine, cook 3 min till reduced by hal. sti in tomatoes, sugar, s and p. reduce heat, cook 30 min. add 1/8 c parsley and 1/2 c parmesan. arange chicken on top, sprinkle remaining cheese on top, cover and heat till cheese melts. sprinkle remaining parsley, serve over pasta.