Instructions:
Preparing Chicken Breast:
1 ) Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken.
2 ) In a large bowl, combine flour, salt, black pepper, garlic powder, and Italian seasoning. Stir well to blend.
3 ) Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.
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Cooking Chicken Breast:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour-coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
How To Make The Sauce:
1 ) Add butter, diced yellow onion and minced garlic cloves to the pan. Cook on medium-high until onions and garlic are translucent, about 2 minutes. Next, add chopped scallions and tomatoes.
2 ) Add 1 tablespoon flour to the pan and whisk to combine.
Now add heavy cream, White Grape Juice, Italian Seasoning, salt, and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
For The Pasta:
According to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.
Assembly:
1 ) Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes.
2 ) SERVE chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.
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- Easy Slow Cooker Beef Stew Recipe
- Fried Potatoes And Onions Recipe
