Our Vegetable Egg Foo Young Recipe is a Chinese-style omelet with sauteed vegetables and soy sauce gravy that makes a quick takeout. A excellent main or side dish recipe!
Ingredient
– 4 thinly sliced chicken breasts boneless, skinle– 1 teaspoon kosher salt– 1 teaspoon black pepper– 1/2 teaspoon garlic powder– 1/2 teaspoon onion powder– 2 tablespoons olive oil– 2 tablespoons butter– 4 cloves garlic minced– 1 cup unsalted chicken stock– 1 cup heavy cream– 1/2 cup chopped sundried tomatoes drained– 1/2 cup grated Parmesan cheese– 2 teaspoons dried Italian seasoning– 1/2 teaspoon crushed red pepper flakes– fresh chopped basil, for garnish optional
Introduction
Warm the oven up to 375°F. Add salt, pepper, garlic powder, and onion powder to both sides of the chicken.
Step 1
When the cooking pan or big cast iron skillet is hot over medium-high heat, add the olive oil. Put the chicken on a plate after browning both sides over a hot pan.
Step 2
When the cooking pan or big cast iron skillet is hot over medium-high heat, add the olive oil. Put the chicken on a plate after browning both sides over a hot pan.
Step 3
Turn the heat down to medium and melt the butter. When you add the garlic, keep stirring it in until it smells good.
Step 4
Add the chicken stock and scrape the pan's bottom to get rid of any bits that are stuck there. Then add the pepper flakes, cream, tomatoes, cheese, Italian spice,
Step 5
and mix everything together. Bring to a slow boil, and then let it cook for 5 minutes. Cover the chicken breasts with the sauce and add them back to the pan along with any juices that were on the plate.
Step 6
It should be baked for 15 to 20 minutes, or until the internal temperature hits 165°F. Serve right away with fresh basil on top.