Okay, double all of this!!
- 2 large chicken breasts sliced in half lengthwise
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- 1/2 teaspoon + 1 tablespoon Cajun or creole seasoning (add a few dashes of paprika to the creole)
- Flour for dredging
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1/4 cup sun-dried tomatoes
- 1 t flour
- 1/4 cup chicken broth
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated parmesan cheese
- Bootie pasta
Cut the chicken in half lengthwise so you have four thinner cutlets. Sprinkle them with salt & pepper, garlic powder, and 1/2 teaspoon of the Cajun seasoning. Coat them in flour.
Add the butter and oil to a skillet over medium-high heat. Once the pan is hot, add the chicken. Cook it for 4-5 min/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
Add the minced garlic, sun-dried tomatoes, and chicken broth to the pan. Let it bubble for about 30 seconds or so. Add tsp flour to make a roux.
Reduce the heat to medium and stir in the cream and remaining 1 tablespoon of Cajun seasoning.
Add the chicken back into the pan and cook for another 5 minutes or so, until the sauce is thickened a bit and the chicken is cooked through. Sprinkle the parmesan cheese over top (or stir it into the sauce). Pull chicken out and dump sauce over your favorite pasta ( I like bowtie).
