Directions
- 1Season flour with garlic powder, onion powder, Italian seasoning, red pepper flakes, smoked paprika, salt, and pepper.
- 2Cut chicken breasts in half and season with the same ingredients.
- 3Dredge chicken in seasoned flour.
- 4Melt butter with oil in a cast iron skillet.
- 5Fry chicken for 4-5 minutes on each side, or until 95% cooked. Don't overcrowd the pan; cook in batches if necessary.
- 6Set chicken aside.
- 7Add more butter to the pan and sauté one chopped onion with lots of minced garlic.
- 8Add white wine and cook for a few minutes.
- 9Add sun-dried tomatoes, chicken broth, heavy cream, parmesan cheese, red pepper flakes, and Italian seasoning.
- 10Once the cheese is melted, return chicken to the pan and cover with the sauce.
- 11Simmer for about five minutes.
- 12Garnish with freshly chopped parsley and serve over rotini pasta.
Ingredients
- 1 cup flour
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp italian seasoning
- 2 tsp red pepper flakes
- 2 tsp smoked paprika
- 2 tsp salt
- 2 tsp pepper
- 4 chicken breast
- 2 tbsp butter
- 1 tbsp oil
- 1 onion
- 1 lots minced garlic
- 1 tbsp white wine
- 1 cup sun-dried tomato
- 1.5 cups chicken broth
- 0.75 cup heavy cream
- 0.5 cup parmesan
- 1 tsp red pepper flakes
- 1 tsp italian seasoning
- 1 handful parsley
- 1 serving rotini pasta
Equipment
cast iron skillet
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