Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 2 tbsp butter, divided
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup chicken stock
  • 1 tbsp all-purpose flour
  • 0.5 tsp Aleppo pepper (Pul Biber)
  • 0.5 tsp dried oregano
  • 0.5 tsp paprika
  • 0.25 cup fresh parsley, finely chopped
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Pat the 1.5 lbs of chicken cubes completely dry with paper towels. Note: Moisture on the surface creates steam, which prevents browning.
  2. Add 2 tbsp extra virgin olive oil to a large skillet over medium high heat. Cook until the oil shimmers and barely wisps of smoke appear.
  3. Place the chicken in the pan in a single layer. Sizzle for 5-7 minutes without moving them until a deep golden crust forms on the bottom.
  4. Toss the chicken and add 1 tbsp of the butter. Cook for another 3 minutes until the chicken is mostly opaque. Remove the chicken to a plate and keep it warm.
  5. Lower the heat to medium. Add the remaining 1 tbsp of butter to the same pan. Stir in the 4 minced garlic cloves and cook for 1 minute until the aroma fills the room but the garlic hasn't browned.
  6. Sprinkle the 0.5 tsp each of Aleppo pepper, dried oregano, and paprika into the butter. Whisk for 30 seconds to release the oils.
  7. Dust the 1 tbsp of flour over the spices and garlic. Whisk constantly for 1 minute to cook out the raw flour taste.
  8. Slowly pour in the 0.5 cup chicken stock while whisking, followed by the 1 cup heavy cream. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  9. Return the chicken and its juices to the pan. Toss for 2 minutes to coat every piece in the velvety sauce.
  10. Season with salt and black pepper to taste. Stir in the 0.25 cup fresh parsley just before serving.