Directions
- 1Grab half a cup of flour and season that with salt, pepper, garlic, and paprika.
- 2Coat your chicken cutlets and then set those aside.
- 3On medium heat, combine two tablespoons of oil and two tablespoons of butter.
- 4Cook your chicken for about four to five minutes per side or until you've got that perfect golden crust.
- 5When you've reached 165 degrees, remove the chicken and add in two tablespoons of garlic.
- 6Deglaze the pan with a cup of chicken broth.
- 7Lower the heat and throw in a cup of heavy cream and a cup of parmesan cheese.
- 8As your sauce thickens, throw in some red pepper flakes, oregano and thyme.
- 9Add about a third cup of chopped sun-dried tomatoes.
Ingredients
- 0.5 cup flour
- 1 salt
- 1 pepper
- 1 garlic powder
- 1 paprika
- 2 tablespoons oil
- 2 tablespoons butter
- 2 tablespoons garlic
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup parmesan cheese
- 1 red pepper flakes
- 1 oregano
- 1 thyme
- 0.33 cup sun-dried tomatoes
Equipment
bowlplatefrying panwooden spatulatongs
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