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@mateo.espagnol: Apprendre l’espagnol facilement #espagnol #apprendrelespagnol #espanol #espanoltiktok

Mateo.espagnol
Mateo.espagnol
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Region: FR
Friday 19 June 2026 21:29:28 GMT
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Comments

asmazaher26
asma9660 :
muchas gracias saludos❤️❤️
2026-06-20 17:54:59
0
philip.martinez801
Philip Martinez :
n'importe quoi c'est dû littéraire plis de la moitié n'a rien à voir ça c'est de l'espagnol que tu apprends à l'école et que tu ne pratique pas dans la vie courante
2026-06-21 00:00:02
0
roufaouyaouba
237 :
🥰🥰🥰
2026-06-20 06:59:16
0
bacary.diedhiou31
2PAC MACAVÉLÍ :
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
2026-06-19 21:53:16
0
sidi48147
sidi :
🥰🥰🥰
2026-06-20 19:14:44
0
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Ingredients: 6 chicken cutlets (or 3 large boneless, skinless chicken breasts sliced in half) 1/2 cup all-purpose flour Salt and pepper to taste 2 tablespoons olive oil 2 tablespoons butter 3 cloves garlic, chopped 2 tablespoons tomato paste 1 teaspoon dried oregano 1/2 teaspoon red pepper flakes 1 cup chicken stock 1 cup heavy cream 1/2 cup grated Parmesan cheese 1/4 cup sliced sun-dried tomatoes Fresh basil for garnish Instructions: Dredge the chicken cutlets in flour seasoned with salt and pepper. In a large skillet, heat olive oil and butter over medium-high heat. Sear the chicken until golden brown on both sides, about 3-4 minutes per side. Remove and set aside. In the same skillet, add chopped garlic and cook until fragrant, about 30 seconds. Stir in tomato paste, dried oregano, and red pepper flakes, cook for 1 minute. Add chicken stock, bring to a simmer, and cook until slightly reduced, about 5 minutes. Stir in heavy cream and Parmesan cheese, cook until sauce thickens slightly. Return the chicken to the skillet, spoon sauce over, and add sliced sun-dried tomatoes. Cook for an additional 5-7 minutes until chicken is cooked through. Garnish with fresh basil before serving. #marrymechicken #marryme #FoodTok
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