fuck me now chicken

Serves 1
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Directions

  1. 1Prepare the breading with half cup flour and spices.
  2. 2Prepare the breading with half cup flour and spices.
  3. 3Prepare the breading with half cup flour and spices.
  4. 4Coat the thinly sliced chicken breasts generously with the breading.
  5. 5Coat the thinly sliced chicken breasts generously with the breading.
  6. 6Coat the thinly sliced chicken breasts generously with the breading.
  7. 7Add butter and oil to a pan.
  8. 8Add butter and oil to a pan.
  9. 9Add butter and oil to a pan.
  10. 10Cook the coated chicken breasts until they crust, ensuring they reach 165 internal temperature.
  11. 11Cook the coated chicken breasts until they crust, ensuring they reach 165 internal temperature.
  12. 12Cook the coated chicken breasts until they crust, ensuring they reach 165 internal temperature.
  13. 13Add butter and garlic to the pan with the chicken bits.
  14. 14Add butter and garlic to the pan with the chicken bits.
  15. 15Add butter and garlic to the pan with the chicken bits.
  16. 16Deglaze the pan with a cup of chicken stock and a cup of heavy cream.
  17. 17Deglaze the pan with a cup of chicken stock and a cup of heavy cream.
  18. 18Deglaze the pan with a cup of chicken stock and a cup of heavy cream.
  19. 19Grate in parmesan.
  20. 20Grate in parmesan.
  21. 21Grate in parmesan.
  22. 22Add red pepper flakes, oregano, and thyme.
  23. 23Add red pepper flakes, oregano, and thyme.
  24. 24Add red pepper flakes, oregano, and thyme.
  25. 25Finish by adding sun-dried tomatoes.
  26. 26Finish by adding sun-dried tomatoes.
  27. 27Finish by adding sun-dried tomatoes.
  28. 28Return the cooked chicken back into the sauce.
  29. 29Return the cooked chicken back into the sauce.
  30. 30Return the cooked chicken back into the sauce.

Ingredients

  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 cup flour
  • spices
  • spices
  • spices
  • butter
  • butter
  • butter
  • oil
  • oil
  • oil
  • thinly sliced chicken breasts
  • thinly sliced chicken breasts
  • thinly sliced chicken breasts
  • garlic
  • garlic
  • garlic
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • parmesan
  • parmesan
  • parmesan
  • red pepper flakes
  • red pepper flakes
  • red pepper flakes
  • oregano
  • oregano
  • oregano
  • thyme
  • thyme
  • thyme
  • sun-dried tomatoes
  • sun-dried tomatoes
  • sun-dried tomatoes

Equipment

panmeat stick

Tips

  • Use your meat stick to make sure that they're 165 internal.