Step 1: Slice the chicken breast horizontally to make thin slices. Using paper towels, pat the slices dry.
Step 2: Put the flour, salt, black pepper, garlic powder and Italian seasoning in a large bowl. Mix well until homogeneous. In the flour mixture, dip the chicken breasts and press them into the mixture using tongs, turning to coat. Set the covered chicken aside.
Step 3: In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Place the floured chicken breasts in the skillet once the oil is hot and sear them for 4 to 5 minutes per side until just cooked through and golden brown, flipping once. Set the chicken aside when finished cooking.
Step 4: To prepare the sauce, add the butter to the skillet along with the chopped yellow onion and minced garlic cloves. cook 2 minutes over medium-high heat or until onions and garlic become translucent. Then add chopped green onions and tomatoes. Now, stir in the flour.
Step 5: Add the heavy cream to the skillet, followed by the wine, Italian seasoning, salt, and red pepper flakes. Bring everything to a boil before adding 1/2 cup grated Parmesan cheese. Stir the mixture with a whisk or a wooden spoon until the mixture is smooth.
Step 6: Following package directions, cook pasta in a large pot of salted water until al dente. Drain it when you’re done, but don’t rinse it off.
Step 7:
PHILLY CHEESESTEAK CASSEROLE
Recipe for a slow cooker dish with pierogies and sausage.
CAKE WITH PANNA COTTA AND STRAWBERRIES
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