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A rich and creamy chicken dish cooked with sun-dried tomatoes, Parmesan cheese, and fresh herbs. It is famous for its incredible flavor that is supposedly 'proposal-worthy' and pairs perfectly with pasta.
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Slice chicken into cutlets, season with salt/pepper, and dredge in flour. → Pan-fry chicken in butter and oil until golden, then remove from pan. → Sauté garlic and deglaze pan with chicken stock. → Whisk in heavy cream, Parmesan, spices, and sun-dried tomatoes to make the sauce. → Return chicken to the sauce to simmer, garnish with basil, and serve.
Slice chicken into cutlets, season with salt/pepper, and dredge in flour. → Pan-fry chicken in butter and oil until golden, then remove from pan. → Sauté garlic and deglaze pan with chicken stock. → Whisk in heavy cream, Parmesan, spices, and sun-dried tomatoes to make the sauce. → Return chicken to the sauce to simmer, garnish with basil, and serve.
A rich and creamy chicken dish cooked with sun-dried tomatoes, Parmesan cheese, and fresh herbs. It is famous for its incredible flavor that is supposedly 'proposal-worthy' and pairs perfectly with pasta.
Slice the chicken breasts horizontally to create thinner cutlets (about 1/2 inch thick).
Prepare the aromatics: mince the garlic and freshly grate the Parmesan cheese.
Chop the sun-dried tomatoes into bite-sized pieces.
Season both sides of the chicken cutlets generously with salt and black pepper.
Dredge each piece of seasoned chicken in flour until lightly and evenly coated.
Using freshly grated Parmesan is highly recommended as pre-shredded cheese may clump and not melt as smoothly into the sauce.
Don't skip deglazing the pan with chicken stock; those browned bits at the bottom (fond) carry a lot of flavor.
If the chicken cutlets are still too thick, you can pound them down with a mallet to ensure even cooking.
The pasta is optional but recommended as the sauce is quite rich and pairs very well with it.
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