Ready in 20 minutes
Fast and easy doesn't have to be bland and boring. I made this up one night after our son's football practice.
"Great, great tasting, fast dish. I used pre-sliced, boneless & skinless, thin-sliced breasts, substituted 1/4 c. chopped sun-dried roasted tomatoes (packed in oil) (omitted the red peppers), doubled the remaining sauce ingredients and I only had dried parsley so I used 1 tablespoon. The tomatoes added a nice tang to the sauce. I served over Barilla Cut-Spaghetti with french bread. Delish!"- GoodCookin80513
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Season the chicken cutlets with 1 tsp salt and 1 tsp pepper.
Season the flour with the rest of salt and pepper. Dredge the cutlets in the flour and knock off the excess.
Pre-heat a skillet over medium heat. Add 1 Tbsp of butter and oil.
Saute the cutlets for 3 minutes per side or until they reach an internal temp of 160 F. I had to do this in batches because I couldn''t get them all in one skillet.
Add the garlic and saute for 1 minute. Add the roasted red pepper and cook for another minute.
Deglaze the pan with sherry and simmer until the liquid is reduced by half, about 2 minutes.
Reduce heat to low and add the butter and parsley, stirring until the butter is melted. Turn off the heat and stir in the cream. Taste for seasoning and add more salt and pepper to taste.
Divide the pasta, plate with the chicken and top with the sauce.
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Fanosteve 7 months agoMy family loves this one!
Shelleykmalone 1 year agoVery tasty! I recommend doubling the sauce!
StlettoPrncs 1 year agoI just made this and it was AMAZING! I made it with chicken thighs though and cooked white rice instead of pasta so the sauce was mainly a topping for the chicken. Just as good & juicy. The sauce is SUPERB! Thanks! ;)
angelalaw 1 year agoVery good! I seared and baked the chicken. Then I sautéed the red bell pepper in butter. Used minced garlic instead of clove. Then served over white rice. Hubby absolutely loved it 9/10 he wanted a little bit more garlic flavor.
RecipesRock 1 year agoThis was so yummy. My honey loved it. My kids didn't really care for it.
K9GP 1 year agoQuite yummy and pretty easy.
Shelleykmalone 2 years agoThis was very popular at my kitchen table! My only suggestion is to double the sauce ingredients so the noodles have more sauce. Fantastic!!!!
jonic1001 2 years agoLove this! Easy to make!
GoodCookin80513 2 years agoGreat, great tasting, fast dish. I used pre-sliced, boneless & skinless, thin-sliced breasts, substituted 1/4 c. chopped sun-dried roasted tomatoes (packed in oil) (omitted the red peppers), doubled the remaining sauce ingredients and I only had dried parsley so I used 1 tablespoon. The tomatoes added a nice tang to the sauce. I served over Barilla Cut-Spaghetti with french bread. Delish!
Danique23 2 years agoVery good. I used sundried tomatoes in oil instead of red peppers and it was fantastic.
1Chefarmiller 2 years agoDelicious! Added a few sautéd garlic mushrooms to the sauce before serving.