Serves 1
Directions
- 1Split the chicken breasts and lightly even them out.
- 2Season the chicken with salt, pepper, garlic, smoked paprika, oregano, and flour.
- 3Lightly oil a hot stainless steel pan.
- 4Cook the chicken in the pan until a nice crust develops.
- 5Transfer the crusted chicken to a baking dish.
- 6Finish cooking the chicken in the oven at 350 degrees Fahrenheit.
- 7In the same pan, drop the heat and add some butter.
- 8Cook down the sun-dried tomatoes.
- 9Add minced heartburn (garlic) to the pan.
- 10Add some Calabrian chili for heat.
- 11Deglaze the pan with veggie broth.
- 12Scrape away all the craggly bits from the bottom of the pan.
- 13Add heavy cream to the sauce.
- 14Reinforce the sauce with the same spices as earlier.
- 15Grate Italian snow (Parmesan cheese) into the sauce.
- 16Drop in al dente linguine pasta.
- 17Finish the dish with fresh basil.
- 18Crown the pasta with your juicy chopped chicken.
Ingredients
- chicken breast cutlets
- salt
- pepper
- garlic
- smoked paprika
- oregano
- flour
- olive oil
- butter
- sun-dried tomatoes
- minced heart burn
- calabrian chili
- veggy broth
- heavy cream
- italian snow
- linguine pasta
- fresh basil
Equipment
cutting boardpantongsbaking dishovengrater
Tips
- The goal is to get a nice crust on the chicken and develop a fond on the bottom of the pan.
- The veggie broth adds volume to the sauce without making it too heavy.
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