Ingredients :
- - 2 tablespoons olive oil
- - 3 large chicken breasts approximately 1 ½ to 2 pounds
- - salt to taste
- - pepper to taste
- - 2 cloves garlic minced
- - ¾ cup chicken broth see Notes
- - ½ cup heavy cream
- - ⅓ cup freshly grated parmesan cheese at room temperature
- - ½ cup sun-dried tomatoes
- - 1 teaspoon dried oregano
- - ½ teaspoon red pepper flakes
- - basil chiffonaded, for garnish
Equipment :
Oven
Cast iron skillet (or other oven safe skillet)
Stove
Tongs
Instructions :
1- Preheat roaster to 375 ° Fahrenheit. freeheartedly season each funk bone with swab and pepper on both sides.
2- Heat olive oil painting in cast iron skillet over medium-high heat. When briskly, add funk to skillet. Sear 3 to 4 twinkles, also flip and sear on other side 3 to 4 twinkles.
3- Remove seared Funk from skillet and set away. Add garlic to skillet and cook until ambrosial, roughly 1 to 2 twinkles.
4- Stir in broth and heavy cream, also sluggishly add grated parmesan, sun dried tomatoes, oregano, and red pepper flakes.
5- Bring Admixture to poach, also return funk guts to skillet. snappily flip funk a time or two to fleece in sauce, also transfer entire skillet to roaster.
6- Singe 15 to 20 twinkles, or until funk reaches internal temperature of 165 ° Fahrenheit.
Marry me funk without basil
7- Remove Funk from skillet and plate with asked sides. ladle fresh sauce from skillet over funk, trim with chiffonier basil, and serve incontinent.
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