Serves 4
This is typically made with thinly sliced chicken breasts, but I used thighs because I like them better. You can do whatever you want - but using thighs or even thin cut breast lets this cook beautifully in one pan on the stove top. You can use whole breasts if you want, but will need to put the entire pan into the oven to let them finish cooking through.
1.5 pounds boneless, skinless chicken thighs, or
1.5 pounds boneless skinless chicken breasts, sliced in half horizontally to make them thinner
BFF seasoning (our Kosher salt, coarse ground black pepper & granulated garlic combo)
About 1 cup all-purpose flour
4 ounces diced pancetta or thick cut bacon
2 tablespoons butter
1 tablespoon extra-virgin olive oil
1 small onion, sliced
3 garlic cloves, finely chopped
1.5 tablespoons tomato paste
1 tablespoon Dijon mustard
1 cup chicken stock
1 cup heavy whipping cream
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon red pepper flakes
½ cup grated Parmesan
3 ounces sun-dried tomatoes in oil, sliced
1/3 cup chopped fresh basil
Season both sides of chicken with the BFF, dredge both sides in flour shaking off excess, then put on a plate and set aside
Heat a large pan over medium high heat add the pancetta - cook until just getting crispy, remove and set aside – there shouldn’t be much grease, but if there is you can leave about a tablespoon of it
Add the butter and olive oil,and when melted put in the chicken and cook until golden brown on each side, 3-4 minutes, then flip and repeat - remove and set aside
Reduce the heat to low, add the onions and cook until translucent, approx 3 minutes, then add the garlic stirring until fragrant
Put in the tomato paste and Dijon, stirring into the onions about 2 minutes
Add the chicken stock, cream, oregano, thyme, red pepper flakes, parmesan, sun dried tomatoes and pancetta
Cook over a low simmer, stirring often until it begins to thicken, 3 - 4 minutes
Stir n the basil, then put the chicken back into the pan, and when heat through, probably another 3-4 minutes, you’re good to go…and get married