Directions
- 1Split and lightly even out chicken breasts. Season them with seasoned flour (salt, pepper, garlic, smoked paprika, oregano, and flour).
- 2Lightly oil a hot stainless steel pan and cook the chicken until a nice crust develops. Transfer to a baking dish and finish cooking in the oven at 350°F.
- 3In the same pan, drop the heat, add butter, and sauté sun-dried tomatoes.
- 4Add minced garlic and Calabrian chili. Deglaze with vegetable broth, scraping up any browned bits.
- 5Stir in heavy cream and reinforce with the same spices used earlier. Add parmesan cheese and stir.
- 6Add the al dente pasta (linguine in this case) and fresh basil.
- 7Top with the sliced cooked chicken.
Ingredients
- 4 chicken breast cutlets
- 1 pinch salt
- 1 pinch pepper
- 1 pinch garlic powder
- 1 pinch smoked paprika
- 1 pinch oregano
- 1 cup flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup sun-dried tomatoes
- 2 cloves minced garlic
- 1 tablespoon Calabrian chili
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 cup parmesan cheese
- 1 pound linguine pasta
- 1 handful fresh basil
Equipment
knifecutting boardsmall bowlstainless steel pantongsbaking dishgrater
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