Serves 1
Directions
- 1Prepare the breading with half cup flour and spices.
- 2Coat the thinly sliced chicken breasts generously with the breading.
- 3Add butter and oil to a pan.
- 4Cook the coated chicken breasts until they crust, ensuring they reach 165 internal temperature.
- 5Add butter and garlic to the pan with the chicken bits.
- 6Deglaze the pan with a cup of chicken stock and a cup of heavy cream.
- 7Grate in parmesan.
- 8Add red pepper flakes, oregano, and thyme.
- 9Finish by adding sun-dried tomatoes.
- 10Return the cooked chicken back into the sauce.
Ingredients
- 0.5 cup flour
- spices
- butter
- oil
- thinly sliced chicken breasts
- garlic
- 1 cup chicken stock
- 1 cup heavy cream
- parmesan
- red pepper flakes
- oregano
- thyme
- sun-dried tomatoes
Equipment
panmeat stick
Tips
- Use your meat stick to make sure that they're 165 internal.
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