Chicken Parmigiana

*I found out after I made this recipe, if you slice the chicken breasts in half through the thickness of them, it saves a lot of time pounding them out. Start by slicing the chicken breasts in half, and then place them in a large ziploc bag, sealing all but about an inch of the top of the bag at the middle. Pound the chicken breasts with the smooth side of a meat mallet until they are no thicker than 1/4 inch. Mix flour, salt, and pepper together on large piece of wax paper. Coat the chicken breasts in the flour mixture, turning and dredging until they are well coated. Heat the olive oil and butter in a large skillet over medium heat. When the butter is melted and the oil/butter mixture is hot, fry the chicken breasts until they are golden brown on each side. Remove the chicken breasts from the skillet, and place them on a large plate lined with paper towels. Keep them warm. I set mine in the oven on very low heat (170 degrees). Add onions and garlic to the hot oil mixture and gently stir for two minutes. Pour in the wine and still well, scraping the bottom of the pan for any bits of chicken left behind. Allow wine to cook down until it''s reduced by half. Add the crushed tomatoes to the skillet, and stir. Add sugar and more salt and pepper to taste. Allow the sauce to simmer for about 30 minutes. In the meantime, cook the pasta of your choice until it''s al dente, and drain. Add fresh parsley, dried oregano, basil, and crushed red pepper to the sauce and stir again. Simmer for an additional 10 minutes. Gently lay the chicken breasts on top of the sauce and completely cover them in the grated Parmesan cheese. Cover the skillet with a lid and reduce heat to low. Simmer until cheese is melted. Place cooked pasta on a plate and cover with sauce. Place a chicken breast on top of each serving of sauce, and sprinkle with more Parmesan cheese and parsley, if desired. Serve immediately.