20 Minute F*k Me Chicken
Directions
- 1Add flour, black pepper, salt, paprika, garlic powder and half the onion powder in a bowl, whisking to combine.
- 2Coat chicken cutlets on both sides with the flour mixture and set aside.
- 3Heat 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.
- 4Drain excess fat from the pan and sauté garlic and chilli flakes for 30 seconds before adding chicken stock and cream.
- 5Stir to combine before adding oregano, thyme, dried basil and remaining onion powder.
- 6Bring 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.
- 7Cook pasta in heavily seasoned, boiling water until al dente, remove chicken from the pan and finish cooking pasta in the sauce.
- 8Toss through Parmesan cheese, chopped parsley and basil.
- 9Serve.
Ingredients
- 2 chicken breasts
- 50 g butter
- 1 tbsp olive oil
- 1 cup flour
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried Basil
- 2 tsp onion powder
- 1 tbsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 3 cloves garlic
- 1 tsp chilli flakes
- 1.5 cups chicken stock
- 1 cup thickened cream
- 0.5 cup parsley
- 0.25 cup Basil
- 250 g dried penne
- 0.5 cup Parmesan
- 1 tsp sweet paprika
- 1 handful sun-dried tomatoes
- 1 squeeze tomato paste
Equipment
frying panbowlpot
Related recipes
Green Goddess Soup
Italian · Soup
Pasta Fagioli
Italian · Soup50m
Pasta E Fagioli
Italian · Soup
Pastina Soup (Italian Penicillin)
Italian · Soup45m
Pot roast
Italian · Soup
Creamy Tomato Soup
Italian · Soup
Chicken Garlic Pasta
Italian · Soup
Chicken Ditalini Soup
Italian · Soup
Maple Pumpkin Soup
Italian · Soup
Lasagna soup
Italian · Soup
Tuscan White Bean Soup
Italian · Soup40m
Zuppa Toscana Soup
Italian · Soup