• If you're preparing fresh linguine, you'll want to make and roll the pasta first, then allow it to hang dry until ready to use.
• To begin, gather all your ingredients and have them close at hand on the counter or table.

Prepare the Ingredients

• Using a Chef's knife and cutting board, dice 1 cup sweet onion. Mince 4 cloves garlic
• Slice 8 oz Mozzarella cheese in 1/4" pieces and grate 2 cups Parmesan with a fine-edged grater. Set aside until ready to use at the last.
• Place 56 oz canned plum tomatoes in a large bowl and crush with your hand. (Alternately, you may use half canned crushed tomatoes and half petite diced tomatoes for about the same consistency.)

Cook the Chicken

• Using a meat tenderizing mallet, pound 4 whole boneless skinless chicken breasts so that they are 1/4 - 1/2" thick. (I like to place the chicken in a plastic freezer bag to do this, for less mess.)
• On a large plate, mix together 1/2 cup all-purpose flour, 1/2 teaspoon seasoned salt, and 1/4 teaspoon freshly ground black pepper. Dredge chicken in the flour mixture.
• Heat 1/3 cup Extra virgin olive oil and 2 tablespoons butter in a large cast-iron skillet or shallow Dutch oven on medium heat. Cook chicken until golden brown, approximately 4-5 minutes on each side. Depending on the size of the chicken, you may need to do this in multiple steps. Place chicken on a plate or tray and cover to keep warm.

Prepare the Red Sauce

• Add onion and garlic to the skillet and cook in remaining oils for 2 minutes until translucent.
• Pour in 1/2 cup dry red wine and stir occasionally until reduced by half, 3-4 minutes.
• Add to this the crushed tomatoes, 2 tablespoons granulated sugar, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, plus the fresh or 1 tablespoon dried parsley and 1 tablespoon dried basil. Allow the sauce to simmer on low heat for 20-30 minutes.

Finish the Dish

• While the sauce simmers, cook 1 pound linguine according to package directions to al dente. Turn on the oven broiler so it has time to heat up.
• Nestle the chicken breasts in the sauce and cover them with the sliced mozzarella cheese. Cover and allow the cheese to melt for 2-3 minutes.
• Place skillet under broiler and cook for 1-2 minutes until cheese is lightly browned.
• Serve sauce and chicken over prepared linguine. Garnish with freshly grated Parmesan and more basil if desired. Serves 4-6.