Directions
- 1Split the chicken breasts and lightly even them out.
- 2Season the chicken with seasoned flour (salt, pepper, garlic powder, smoked paprika, oregano, and flour).
- 3Lightly oil a hot stainless steel pan and cook the chicken until crispy, then transfer to a baking dish and bake at 350 until fully cooked.
- 4In the same pan, drop the heat and add butter, then sun-dried tomatoes and minced garlic.
- 5Add Calabrian chili for heat and deglaze with vegetable broth, scraping up any browned bits.
- 6Once everything is dancing together, add heavy cream and the same spices as before.
- 7Add grated Parmesan cheese.
- 8Stir in al dente linguine pasta.
- 9Finish with fresh basil.
- 10Top with sliced, juicy 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 teaspoon Calabrian chili
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 cup parmesan cheese
- 1 pound linguine pasta
- 1 handful fresh basil
Equipment
knifecutting boardstainless steel panbaking dishtongsgrater
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