FMK Chicken

Note: Pretty much chicken alfredo, but honestly was REALLY good chicken.

Ingredients

• 2 chicken breasts
• 112 grams penne (or just a good amount of your favorite pasta)
• ¾ cup of flour
• 1 Tbsp salt
• 1 Tbsp pepper
• 1 cup heavy cream
• ½ cup chicken broth or stock
• 2 cloves (or more) minced garlic
• 1 Tbsp italian seasoning
• 1 Tbsp oregano
• 1–2 Tbsp sundried tomatoes, chopped
• 1ish cups of chopped mushrooms
• ¼ cup parmesan cheese
• 1 Tbsp olive oil
• ¼ stick of butter
• 1 Tbsp flour

Directions

1. Cook noodles and drain water (you can save a little for later if you want).
2. Butterfly the chicken breasts into 4 even cutlets.
3. Create a rue with the flour, salt and pepper. Coat chicken cutlets in the rue.
4. On medium heat, heat up the olive oil (or other oil if you prefer). Cook chicken for about 3 or 4 minutes on each side (depending on thickness).
5. Remove chicken from the pan, and add chicken broth and garlic to the same pan. Cook for another 3ish minutes or until the garlic has absorbed the flavor of the pan. Add butter and cook until melted.
6. Add the flour and mix until dissolved. Reduce a little to a good consistency (probably around halve).
7. Lower heat and add heavy cream. You'll want to keep stirring this so that it doesn't curdle.
8. Add sundried tomatoes, parmesan cheese, oregano, italian seasoning, red pepper flakes and chicken. Cook for another few minutes so the chicken can absorb the flavor of the sauce. Add pasta water here if you want.
9. Add noodles, and cook until coated.