Directions
- 1Butterfly the chicken breasts and pound them to an even thickness.
- 2Season flour with salt, pepper and paprika.
- 3Dredge chicken breasts in seasoned flour.
- 4Sear chicken breasts in a cast iron skillet with oil until golden brown on both sides.
- 5In the same skillet, melt butter and sauté garlic.
- 6Add chicken broth and whisk to deglaze the pan.
- 7Pour in heavy cream and whisk until smooth.
- 8Season the cream sauce with red pepper flakes and Italian seasoning.
- 9Add sun-dried tomatoes and stir to combine.
- 10Grate parmesan cheese over the sauce.
- 11Add the seared chicken breasts to the sauce and coat them.
- 12Add cooked linguine pasta to the sauce and toss to coat.
Ingredients
- 2 chicken breast
- 1 cup flour
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon paprika
- 2 tablespoons oil
- 1 tablespoon butter
- 4 cloves garlic
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup sun-dried tomatoes
- 1 cup parmesan cheese
- 1 teaspoon Italian seasoning
- 1 pinch red pepper flakes
- 1 pound linguine pasta
Equipment
knifemeat hammerbaking sheetcast iron skilletwhiskgratertongsspoon
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