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@jevnily: i liked the trend prob deleting in 2 days 😄😄 #facereveal #edit #jungkook #fyp #foryoupage #srilanka

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Region: IT
Monday 20 July 2026 14:51:49 GMT
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paneersoda_
eesh :
am i going crazy or is this Oomf
2026-07-21 22:33:46
0
ppompurinjaee
simona :
hi cutie
2026-07-20 15:03:25
1
etherealmoonrise
Anjie :
WHEN DID THIS HAOPEN
2026-07-20 16:25:47
1
jngkookiieescraps
jngkookiiee :
GORGEOUS
2026-07-20 19:47:11
1
laisernism
juna ໒꒱ :
OMG YOURE GORGEOUSSSSSS
2026-07-21 23:47:57
0
yoru1chis
jas𓆞 𓆝 𓆟 :
queen
2026-07-20 16:01:07
1
megvmilove
e :
OMG SO CUTE
2026-07-20 16:41:37
1
laisernism
juna ໒꒱ :
SOSOSXUTE I LOVE THIS
2026-07-21 23:48:05
0
To see more videos from user @jevnily, please go to the Tikwm homepage.

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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
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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ngoan xinh iuu#thiagomessi #messi #intermiamicfacademy #traidepbongda #xhttvn🇻🇳
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