Ingredients
– 2 boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1/2 teaspoon red pepper flakes (optional)
– 1/2 cup white wine (or chicken broth)
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– Salt and pepper, to taste
– 2 cups cooked rice (preferably jasmine or basmati)
– Fresh parsley, chopped (for garnish)
Equipment Needed
– A large skillet or frying pan
– A saucepan for the rice
– A cutting board
– A sharp knife
– Measuring cups and spoons
– A wooden spoon or spatula
Step-by-Step Instructions
To begin, I like to prep everything before I start cooking. First, I heat the olive oil in a large skillet over medium heat. While that’s warming up, I season the chicken breasts with salt, pepper, and a sprinkle of red pepper flakes if I’m in the mood for some heat. Once the oil is shimmering, I add the chicken and sauté until golden brown on both sides—about 5-6 minutes each side should do the trick. It’s always delightful to hear that sizzle in the pan! (See the next page below to continue steps…)