20 Minute F*k Me Chicken

20 mins
Serves 1
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Directions

  1. 1Add flour, black pepper, salt, paprika, garlic powder and half the onion powder in a bowl, whisking to combine.
  2. 2Add flour, black pepper, salt, paprika, garlic powder and half the onion powder in a bowl, whisking to combine.
  3. 3Add flour, black pepper, salt, paprika, garlic powder and half the onion powder in a bowl, whisking to combine.
  4. 4Coat chicken cutlets on both sides with the flour mixture and set aside.
  5. 5Coat chicken cutlets on both sides with the flour mixture and set aside.
  6. 6Coat chicken cutlets on both sides with the flour mixture and set aside.
  7. 7Heat up a large saucepan on medium and add butter and olive oil, allowing to heat for 1 minute before adding the chicken breast. Allow to fully cook through on both sides and get a nice golden crust. Remove from the pan and set aside. Cook chicken in batches to not overcrowd the pan.
  8. 8Heat up a large saucepan on medium and add butter and olive oil, allowing to heat for 1 minute before adding the chicken breast. Allow to fully cook through on both sides and get a nice golden crust. Remove from the pan and set aside. Cook chicken in batches to not overcrowd the pan.
  9. 9Heat up a large saucepan on medium and add butter and olive oil, allowing to heat for 1 minute before adding the chicken breast. Allow to fully cook through on both sides and get a nice golden crust. Remove from the pan and set aside. Cook chicken in batches to not overcrowd the pan.
  10. 10Drain excess fat from the pan and sauté garlic and chilli flakes for 30 seconds before adding chicken stock and cream.
  11. 11Drain excess fat from the pan and sauté garlic and chilli flakes for 30 seconds before adding chicken stock and cream.
  12. 12Drain excess fat from the pan and sauté garlic and chilli flakes for 30 seconds before adding chicken stock and cream.
  13. 13Stir to combine before adding oregano, thyme, dried basil and remaining onion powder.
  14. 14Stir to combine before adding oregano, thyme, dried basil and remaining onion powder.
  15. 15Stir to combine before adding oregano, thyme, dried basil and remaining onion powder.
  16. 16Bring to a simmer and cook for 12-15 mins, adding chicken back into the sauce in the last 5 mins, flipping over to coat in the cream sauce.
  17. 17Bring to a simmer and cook for 12-15 mins, adding chicken back into the sauce in the last 5 mins, flipping over to coat in the cream sauce.
  18. 18Bring to a simmer and cook for 12-15 mins, adding chicken back into the sauce in the last 5 mins, flipping over to coat in the cream sauce.
  19. 19Cook pasta in heavily seasoned, boiling water until al dente, remove chicken from the pan and finish cooking pasta in the sauce.
  20. 20Cook pasta in heavily seasoned, boiling water until al dente, remove chicken from the pan and finish cooking pasta in the sauce.
  21. 21Cook pasta in heavily seasoned, boiling water until al dente, remove chicken from the pan and finish cooking pasta in the sauce.
  22. 22Toss through Parmesan cheese, chopped parsley and basil.
  23. 23Toss through Parmesan cheese, chopped parsley and basil.
  24. 24Toss through Parmesan cheese, chopped parsley and basil.
  25. 25Serve.
  26. 26Serve.
  27. 27Serve.

Ingredients

  • 2 chicken breasts
  • 2 chicken breasts
  • 2 chicken breasts
  • 50 g butter
  • 50 g butter
  • 50 g butter
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried Basil
  • 1 tsp dried Basil
  • 1 tsp dried Basil
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 1.5 cups chicken stock
  • 1.5 cups chicken stock
  • 1.5 cups chicken stock
  • 1 cup thickened cream
  • 1 cup thickened cream
  • 1 cup thickened cream
  • 0.5 cup parsley
  • 0.5 cup parsley
  • 0.5 cup parsley
  • 0.25 cup Basil
  • 0.25 cup Basil
  • 0.25 cup Basil
  • 250 g dried penne
  • 250 g dried penne
  • 250 g dried penne
  • 0.5 cup Parmesan
  • 0.5 cup Parmesan
  • 0.5 cup Parmesan
  • 1 tsp sweet paprika
  • 1 tsp sweet paprika
  • 1 tsp sweet paprika
  • 1 handful sun-dried tomatoes
  • 1 handful sun-dried tomatoes
  • 1 handful sun-dried tomatoes
  • 1 squeeze tomato paste
  • 1 squeeze tomato paste
  • 1 squeeze tomato paste

Equipment

frying panbowlpot