Rah Cha Chow Mom's Layered Mexican Casserole

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Cook 3 to 4 minutes. Add the garlic, spinach, kosher salt, pepper, and crushed red pepper flakes. Cook 3 to 4 more minutes and remove from the pot. Set the same pot, still over medium heat, and add the remaining 2 tablespoons of butter, heavy cream, Italian seasoning, kosher salt, pepper, and crushed red pepper flakes.

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Preheat the oven to 375℉. In a large, oven-safe skillet heat the olive oil over medium-high heat. Season the chicken generously with salt and pepper on both sides then add it to the skillet skin side down and sear it for 4 to 5 minutes until golden. Flip and sear the other side for another 4 to 5 minutes.

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How To Make Marry Me Chicken Pasta. Step 1: Cook the pasta according to package directions for al dente. Reserve some of the pasta water before draining. Step 2: While the pasta cooks, cut the chicken into pieces and sear in a skillet with olive oil, salt, pepper, and paprika. Step 3: Once cooked, add the pasta and cooked chicken to a large.

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Step 2. Cook chicken until golden and and almost cooked through. The chicken will finish cooking as the casserole bakes. Step 3. Make the sauce by first cooking the herbs and spices—shallot, garlic, sun-dried tomato, oregano, and red pepper—in butter until fragrant and shallots are tender.

Rah Cha Chow Mom's Layered Mexican Casserole

Mix the flour, salt, and pepper in a large resealable bag. Add the chicken pieces and toss them in the bag until they are well-coated with the seasoned flour. ¼ cup all purpose flour, 1 teaspoon kosher salt, ½ teaspoon black pepper. In a large skillet, heat the olive oil over medium heat.

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Heat oil in a frying pan. Fry the breasts on high heat on both sides for 5 minutes per side. Place the chicken in a baking dish. Place chopped garlic and thyme in the pan. Continue to cook for 1 minute. Cut the sun-dried tomatoes and cherry tomatoes into 4 pieces. Add tomatoes and chili circles to the skillet.

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Instructions. Preheat oven to 375° Fahrenheit. Adjust racks as needed so skillet can sit in center of oven. Place chicken breasts on cutting board and trim as needed, then pat chicken breasts dry on all sides with paper towels. Generously season tops of chicken breasts with salt and black pepper.

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Set chicken aside. Add the minced garlic to the hot skillet and cook until fragrant. Add the thyme, oregano, red pepper flakes, chicken broth, and heavy cream. While stirring often with a wooden spoon, scrape the browned bits off the bottom of the pan. Stir in the sun-dried tomatoes and parmesan cheese.

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Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon. Add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes and oregano.

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Instructions. Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Brown for about 5 minutes. Drain off excess grease. Add in the onions, garlic salt, Italian seasoning, smoked paprika, pepper and chili powder. Stir to coat the meat well.

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Step 2: Cook the chicken. Heat a large, nonstick skillet over medium-high heat and add in the oil. Add 2-3 cutlets to the pan (don't crowd them) and cook for 3-4 minutes on each side, until they're lightly browned and cooked through. Move the chicken to a plate. Continue cooking the rest of the cutlets.

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Add chicken stock and deglaze the pan by scraping the bottom with a wooden spoon. Turning the heat to medium-low, add the heavy cream and parmesan cheese, allowing the sauce to simmer for 2-3 minutes. Next, add in the chili flakes, oregano, and thyme. Stir and season with salt and pepper. Add the sun-dried tomatoes.

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Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios. Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book to butterfly.

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Step-by-Step Instructions. Place the flour, ¾ teaspoon salt, and the black pepper in a ziplock bag and shake to combine. Add the chicken to the bag; seal the bag tightly and shake to coat the chicken evenly. Set aside. Heat the oil in a large nonstick skillet over medium-high heat.

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Cook 1 minute, or until fragrant. Pour the white wine and chicken broth into the skillet and cook, scraping up any flavorful bits from the bottom of the skillet. Reduce the heat to medium-low and add the heavy cream to the skillet. Stir to combine and simmer until the sauce begins to thicken, about 2 minutes.

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Instructions. Season chicken evenly with salt, pepper, and paprika. Set aside. Cook bacon over medium heat in a straight edged sauté pan until crispy. Once crispy, remove and set aside. To the hot pan, add chicken and cook on one side for 4 minutes - don't touch it. Start Timer.