Ingredients
Scale
- 2 tablespoons olive oil
- 2–3 skinless boneless chicken breasts, cut in half to form thin cutlets
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 heaping tablespoon tapioca flour
- 2 tablespoons butter
- 1–2 cups fresh cherry tomatoes
- 1 lemon, sliced into 3–4 pieces
- 5 garlic cloves, sliced thinly
- 1 1/2 cups white wine
- 1 small bunch fresh parsley, chopped
- 1 small bunch basil, chopped
- 1 piece of burrata cheese
- Egg noodles (or other noodle of your choice), cook according to the package
Instructions
- Using a heavy duty pan, heat it up over high heat with the oil in the pan.
- Arrange the chicken on a cutting board or plate and pat them dry with a paper towel. Sprinkle with 1/2 teaspoon each salt and pepper on both sides of each chicken breast. Then sprinkle with tapioca flour, again on both sides.
- When the pan is hot, add the chicken and cook for 5-6 minutes or until that side is brown. Flip over and turn the heat down to medium. Cook for 1 minute. Remove the chicken to a plate.
- Turn the heat to low. Add the butter, cherry tomatoes, lemon slices, garlic and remaining 1/2 teaspoons of salt and pepper. Stir so that the garlic doesn’t burn for about 2 minutes. Add the wine and stir to combine everything. Cook it for 3 minutes.
- Add the chicken back into the pan. Cook for 3-4 minutes or until the chicken is cooked through. Turn the heat off. Sprinkle with the parsley and basil.
- Serve with egg noodles and burrata cheese . Make sure to serve with all the pan sauce.
Notes
If the sauce isn’t as thick as you would like, add 1/2 teaspoon more of tapioca flour to the pan sauce. Make sure to whisk or use a fork + stir a lot so that lumps don’t form.
- Prep Time: 5
- Cook Time: 20
- Category: chicken
- Method: stove-top
- Cuisine: dinner