Directions
- 1Grab half a cup of flour and season it with salt, pepper, garlic, and paprika.
- 2Coat your chicken cutlets in the seasoned flour and set aside.
- 3Combine two tablespoons of oil and two tablespoons of butter in a pan over medium heat.
- 4Cook the chicken for about four to five minutes per side until golden brown, reaching 165 degrees.
- 5Remove chicken and add two tablespoons of garlic to the pan.
- 6Deglaze the pan with a cup of chicken broth, then lower the heat and add a cup of heavy cream and a cup of parmesan cheese.
- 7As the sauce thickens, add red pepper flakes, oregano, thyme, and a third of a cup of chopped sun-dried tomatoes.
- 8Serve the sauce over the cooked chicken and pasta.
Ingredients
- 0.5 cup flour
- 1 salt
- 1 pepper
- 1 garlic
- 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 spatulatongsfork
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