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 the sweet onion. Mince the garlic.
Slice the mozzarella cheese in 1/4" pieces and grate the Parmesan with a fine-edged grater. Set aside until ready to use at the last.
Place the 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 the 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 the all-purpose flour, seasoned salt, and freshly ground black pepper. Dredge chicken in the flour mixture.
Heat oil and 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 dry red wine and stir occasionally until reduced by half, 3-4 minutes.
Add to this the crushed tomatoes, granulated sugar, kosher salt and freshly ground black pepper, plus the fresh or dried parsley and basil. Allow the sauce to simmer on low heat for 20-30 minutes.
Finish the Dish
While the sauce simmers, cook the 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.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.