*Ingredients:
+Cooking chicken:
°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
+Pasta:
°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
*Methods :
Make sure chicken breasts are cut
Horizontally
To make it slim. Or use thin chicken breasts at first. Paper towel dried chicken.
In a large bowl, combine the flour, salt, black pepper, garlic powder and Italian spices. My heart is so good that it blends. Using a fork or tongs, cover the chicken breasts in the flour mixture by pressing the mixture with the tongs and then stir the chicken to cover the other side. Set aside.
Cook chicken breasts: Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Once the pan is hot, place the floured chicken breasts in the pan and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked, stirring once between cooking, about 8-10 minutes. Removing chicken from pan and set apart.
Sauce: Add butter and sliced yellow onion to cubes and chopped garlic cloves. Cook at medium height until onion and garlic are transparent, about 2 minutes. Next add the scallions and chopped tomatoes. Add 1 tbsp flour for the pan and whisk.
Now add heavy cream, wine, Italian spices, salt flakes and red pepper. Bring the mixture to boiling point and add 1⁄2 cup of grated Parmesan cheese. Use a whisk or wooden spoon and mix until you have a smooth mixture.
Enjoy !
