Serves 1
Directions
- 1Brown your chicken seasoned with garlic powder, onion powder, paprika, salt, pepper, and Italian seasoning.
- 2Set the chicken aside as it will finish cooking in the sauce.
- 3In the same pan, add 2-3 tablespoons of butter.
- 4Once the butter is fragrant and the diced onion is translucent, add 2-4 cloves of garlic and sauté until fragrant.
- 5Add chopped pepperoncinis.
- 6Add 2 tablespoons of flour and incorporate it completely.
- 7Add 2 cups of chicken broth.
- 8Add a good splash of pepperoncini juice.
- 9Add 1/2 cup of heavy cream.
- 10Add 1 tablespoon of coarse ground mustard.
- 11Add the chicken back into the pan.
- 12Simmer until the chicken is fully cooked at 165°.
- 13Cut the heat before adding Parmesan to avoid clumping.
- 14Top with Parmesan and red pepper flakes.
Ingredients
- chicken
- garlic powder
- onion powder
- paprika
- salt
- pepper
- Italian seasoning
- 2 tbsp butter
- 3 tbsp butter
- 1 onion, diced
- 2 garlic cloves
- 4 garlic cloves
- chopped pepperoncinis
- 2 tbsp flour
- 2 cups chicken broth
- splash pepperoncini juice
- 0.5 cup heavy cream
- 1 tbsp course ground mustard
- Parmesan
- red pepper flakes
Equipment
pan
Tips
- Do not add Parmesan when the skillet is too hot as it will clump together.
- Serve with pasta, rice, or sweet potato for a balanced flavor with a touch of sweetness.
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