Huge thanks to the extremely talented Chef Kelsey Murphy on this dish! Follow her on Instagram and checkout her website:
- 1 large chicken breast, cut in half to make 2 thin cutlets
- 1/2c flour
- 2T Musket Powder Red Blend divided
- 1T Olive oil
- 1T butter
- 2 cloves garlic, minced
- 1/2tsp crushed red pepper flakes
- 1T Nduja
- 1/2c chicken stock
- 1c heavy cream
- 1/2tsp italian seasoning
- 1/2c grated parmesan
Place flour and 1T musket powder seasoning into a dish. Coat both sides of chicken and shake off excess.
Heat large skillet over medium high heat. Add oil and butter. Once hot, add in chicken and saute 4min each side. Remove chicken from skillet
If needed add more oil to pan. Turn heat to medium low. Add in garlic, red pepper flakes, and nduja. Saute 2-3 minutes.
Pour in chicken stock followed by heavy cream, additional 1T musket powder seasoning, and Italian seasoning. Cook 3 minutes to thicken slightly.
Add in parmesan cheese and whisk to incorporate. Finally add in chicken to sauce, cover, and let cook 5 minutes to finish cooking chicken.
Serve over buttered pasta and top with more Musket Powder and Parmesan.