Dredge the chicken: Combine the flour, salt, and pepper in a shallow bowl. Using tongs, dredge the chicken in the seasoned flour. Cook the chicken: Heat the oil, then cook the cutlets for about 2 minutes on each side until they are golden brown and almost but not quite cooked through (a bit pink in the center).. Cook chicken until the internal temperature reaches 165. Next, remove the chicken from the pan and set aside on a warming plate. Then, lower to medium heat and add two tablespoons of butter and another 2 tablespoons of olive oil to the same pan that you cooked the chicken in.

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Sprinkle in the flour and cook, stirring, for 1 minute. Add the heavy cream and sour cream and cook, stirring occasionally, until thickened slightly, about 5 minutes. Stir in the Parmesan cheese, then stir in the pasta. Dice the chicken then add it to the pot, along with the sun-dried tomatoes and reserved bacon.. Step 1. Coat chicken breast in 1/2 tbsp of extra virign olive oil, smoked paprika, garlic granules, onion granules and salt. Heat remaining olive oil in a large non-stick pan, then add chicken breast. Cook chicken breast 3-4 mins on each side, then finish off in the oven for 10-15 mins, until cooked through. Step 2. Step 3.