- 4 thin, skin-removed chicken breasts (or 2 thick, cut horizontally in half and dried paper towel)
- Precise cup 1⁄2
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 2 tbsp olive oil
- 12 ounces of spaghetti
Parmesan white wine sauce:
- 4 tbsp butter
- 1 small yellow onion (or use onion 1⁄2) chopped
- 4 garlic cloves, chopped
- 2 chopped green onions
- 2 small tomatoes, cut into cubes
- 1 tbsp flour
- 1 cup heavy cream
- 1 cup white wine
- Cup 1⁄2 Parmesan grated
- 1 teaspoon Italian seasoning
- 1⁄2 tsp salt, more to taste
- 1⁄4 teaspoon crushed red pepper flakes
Make sure to cut the chicken breasts horizontally.
To make it slim.
Or start with thin chicken breasts.
Use a paper towel to dry chicken.
Mix the flour, salt, black pepper, garlic powder, and Italian spices in a large bowl.
My heart is so full of love that it mixes.
Using a fork or tongs, press the flour mixture onto the chicken breasts, and then turn the chicken over to cover the other side.
To cook chicken breasts, heat 2 tablespoons of olive oil over medium-high heat in a large frying pan.
Once the pan is hot, put the floured chicken breasts in it and cook for 4 to 5 minutes on each side, until golden brown and cooked through, about 8 to 10 minutes total.
Taking chicken out of the pan and setting it aside.
For the sauce, add butter, sliced yellow onion, and chopped garlic to the cubes.
Cook at a medium height for about 2 minutes, or until the onion and garlic are clear.
Next, add the scallions and tomatoes that have been cut up.
Whisk 1 tbsp flour into the pan.
Now add the heavy cream, wine, Italian spices, salt flakes, and red pepper.
Bring the mixture to a boil and add 12 cup of grated Parmesan cheese.
Mix with a whisk or wooden spoon until the mixture is smooth.