Every so often you run across a recipe that gives you so many accolades, even up to a second, third, or even a fourth marriage proposal.
This recipe is salt free as I have heart arithimia. Those of you that want that extra oomph, add 1/2 teaspoon salt.
Ingredients
2 large chicken breasts skinless and boneless
½ cup all-purpose flour
4 teaspoons Mesquite seasoning or your favorite all-purpose seasoning
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves minced
1/2 teaspoon black pepper
Heaping ½ cup sun dried tomatoes
1 cup chicken stock
1 cup heavy cream
1 cup shredded parmesan cheese
1/2 teaspoons red pepper flakes
½ teaspoon dried oregano
½ teaspoon thyme
Chopped basil leaves for garnish
2 cups pasta pre-cooked and set aside
Stuff you will need
Cutting board
Sharp chef's knife
Cast iron skillet 14"
Slotted stirring spoon
Heavy duty freezer bag
Meat hammer
Pot big enough to cook pasta
Strainer
Bowl big enough to hold cooked items
Directions
Cook your pasta now. Set aside.
Place the chicken in a plastic bag, and pound with a mallet or rolling pin to tenderize and flatten to about 1/2 -inch thick. Cut the breasts in half. Set aside.
Chef's secret: cut the chicken into bite sized pieces, so much easier to eat. Yes that does mean extra knife work, but the extra effort will be appreciated.
Put skillet on stove and turn heat up to medium to pre-heat the skillet.
Combine the flour and seasoning in a medium bowl. Dredge each chicken piece in the flour to generously coat. Shake any excess of the chicken and place on a cutting board. Let rest for about 3 minutes.
Meanwhile, melt the butter and olive oil in a large cast iron skillet over medium heat. Place the chicken breast in the skillet and brown the chicken on both sides, about 4 to 5 minutes per side. The internal temperature should be around 165 degrees F. Remove the chicken from the skillet and set aside in a cooking bowl..
Return to the skillet and add the garlic and cook for about 1 minute, scraping the pan with a wood spatula to release anything on the skillet. Add the sun dried tomatoes and cook for 2 minutes.
Reduce the heat to low and stir in chicken stock, cream and parmesan cheese. Continue cooking and stirring until the cheese melts. Stir in the spices.
Add the chicken to the skillet and let simmer for about 3 minutes. You can flip the chicken over to incorporate more flavor while cooking. Remove the chicken from the skillet and top with basil, if desired. Add the pasta and stir like you would be doing a chicken alfredo. Serve once everything is warmed up.
Can also be served rice or mashed potatoes.
Get ready for the marriage proposals.
This is the original site I found this recipe on
https://youtu.be/7IoZMjLRZaE?si=UcqHLz_3LBXdNGSw
I all COMMENTS are welcome.
