Bief
Region: NL
Sunday 20 September 2026 18:09:20 GMT
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𝙹𝚄𝚂𝚃𝙸𝙲𝙴 :
yall stop the recipes😭✌💔
2026-09-23 01:53:26
0
m :
no gloop no poop we all want a scoop
2026-09-20 18:19:24
528
𝙘𝙝𝙚𝙨𝙩𝙚𝙧 :
how u felt
2026-09-22 12:23:02
18
Sofija🪼🫶🏻 i Lazar🤿🌊 :
chicken breasts (halved horizontally into thin cutlets)4 tbsp all-purpose flour½ tsp garlic powder½ tsp paprika2 tbsp olive oil (or oil from the sun-dried tomato jar)1 tbsp butter3 garlic cloves, minced1 cup sun-dried tomatoes, chopped1 cup chicken broth½ cup heavy cream½ cup parmesan cheese, finely grated1 tsp red pepper flakesFresh basil, salt, and black pepperInstructionsPrepare the chicken: Slice the chicken breasts horizontally to create thinner cutlets. On a plate, mix the flour, garlic powder, paprika, salt, and pepper. Dredge the chicken in the flour mixture, shaking off any excess.Sear the chicken: Heat the oil in a large skillet over medium-high heat. Cook the chicken for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.Sauté the aromatics: Reduce the heat to medium. Melt the butter in the same skillet. Add the sun-dried tomatoes and minced garlic, cooking for about 30 seconds until fragrant.Simmer the base: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes to reduce slightly.Make the sauce: Turn the heat down to low. Stir in the heavy cream, grated parmesan, red pepper flakes, and a handful of chopped fresh basil. Simmer gently for 2–3 minutes until the cheese melts and the sauce thickens.Combine and serve: Return the chicken and its juices back into the skillet. Spoon the sauce over the chicken and let everything warm through for another minute. Garnish with extra fresh basil and parmesan.
2026-09-22 12:16:00
0
Crombo :
I have -4000 gems bro
2026-09-21 10:14:21
39
suckmytoeandcallmejoe :
do u have a code for brawl star?
2026-09-20 18:15:49
8
anzien :
Beif sandwich pls
2026-09-22 00:37:06
0
Ck 0_o :
can i pay 20 gem for you to cook me that?
2026-09-20 18:15:24
125
Luckypopo :
make pasta chicken
2026-09-21 15:56:10
0
まりん💖 :
hi daddy
2026-09-21 11:51:14
3
Martx.💤 :
supporting small creators 🥺✌🏻
2026-09-20 18:15:15
3
Nina🌷 :
Thank you broo
2026-09-21 10:41:15
0
AT(Ky_Wa-r) :
RECIPE!! chicken breasts (halved horizontally into thin cutlets)4 tbsp all-purpose flour½ tsp garlic powder½ tsp paprika2 tbsp olive oil (or oil from the sun-dried tomato jar)1 tbsp butter3 garlic cloves, minced1 cup sun-dried tomatoes, chopped1 cup chicken broth½ cup heavy cream½ cup parmesan cheese, finely grated1 tsp red pepper flakesFresh basil, salt, and black pepperInstructionsPrepare the chicken: Slice the chicken breasts horizontally to create thinner cutlets. On a plate, mix the flour, garlic powder, paprika, salt, and pepper. Dredge the chicken in the flour mixture, shaking off any excess.Sear the chicken: Heat the oil in a large skillet over medium-high heat. Cook the chicken for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.Sauté the aromatics: Reduce the heat to medium. Melt the butter in the same skillet. Add the sun-dried tomatoes and minced garlic, cooking for about 30 seconds until fragrant.Simmer the base: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes to reduce slightly.Make the sauce: Turn the heat down to low. Stir in the heavy cream, grated parmesan, red pepper flakes, and a handful of chopped fresh basil. Simmer gently for 2–3 minutes until the cheese melts and the sauce thickens.Combine and serve: Return the chicken and its juices back into the skillet. Spoon the sauce over the chicken and let everything warm through for another minute. Garnish with extra fresh basil and parmesan.
2026-09-21 07:48:53
0
maso_nomechs :
helping out small creators
2026-09-20 18:12:16
2
Cøsmic :
And now Cook bief
2026-09-20 18:12:27
3
𖥻 ׁ ׅ ɳora ﹒ ◡◡ :
Why are people putting chicken recipes in the comments, bief already MADE the chicken im crying
2026-09-21 01:32:42
2
The_Bacon :
thank you bro
2026-09-20 18:15:52
4
我恨我自己 :
Why didn’t u choose me 😭😭😭😭😭
2026-09-20 18:13:12
1
🧼 :
Ok
2026-09-20 18:34:45
1
Honziceek :
Thank you, you are my favorite creator
2026-09-20 18:20:02
2
No mates | Club 🌪️ :
The best creator yet
2026-09-20 18:39:39
1
omega-1 :
This is somehow a chicken recipe just how?
2026-09-21 01:08:25
1
☦️𝑷𝑨𝑻𝑹𝑰𝑪𝑲🇦🇱 :
chicken breasts (halved horizontally into thin cutlets)4 tbsp all-purpose flour½ tsp garlic powder½ tsp paprika2 tbsp olive oil (or oil from the sun-dried tomato jar)1 tbsp butter3 garlic cloves, minced1 cup sun-dried tomatoes, chopped1 cup chicken broth½ cup heavy cream½ cup parmesan cheese, finely grated1 tsp red pepper flakesFresh basil, salt, and black pepperInstructionsPrepare the chicken: Slice the chicken breasts horizontally to create thinner cutlets. On a plate, mix the flour, garlic powder, paprika, salt, and pepper. Dredge the chicken in the flour mixture, shaking off any excess.Sear the chicken: Heat the oil in a large skillet over medium-high heat. Cook the chicken for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.Sauté the aromatics: Reduce the heat to medium. Melt the butter in the same skillet. Add the sun-dried tomatoes and minced garlic, cooking for about 30 seconds until fragrant.Simmer the base: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes to reduce slightly.Make the sauce: Turn the heat down to low. Stir in the heavy cream, grated parmesan, red pepper flakes, and a handful of chopped fresh basil. Simmer gently for 2–3 minutes until the cheese melts and the sauce thickens.Combine and serve: Return the chicken and its juices back into the skillet. Spoon the sauce over the chicken and let everything warm through for another minute. Garnish with extra fresh basil and parmesan.
2026-09-20 23:16:47
1
A6️⃣ :
Van de Albert thijn of Hoogvliet?
2026-09-21 11:34:23
0
:
@𝕯𝖊𝖒𝖎𝖓𝖍𝖔: @⋆𐙚𝑷𝒂𝒏𝒌𝒂𝒂'𝒔🪷⋆:Ingredients (4 servings)3–4 chicken breasts (halved horizontally into thin cutlets)4 tbsp all-purpose flour½ tsp garlic powder½ tsp paprika2 tbsp olive oil (or oil from the sun-dried tomato jar)1 tbsp butter3 garlic cloves, minced1 cup sun-dried tomatoes, chopped1 cup chicken broth½ cup heavy cream½ cup parmesan cheese, finely grated1 tsp red pepper flakesFresh basil, salt, and black pepperInstructionsPrepare the chicken: Slice the chicken breasts horizontally to create thinner cutlets. On a plate, mix the flour, garlic powder, paprika, salt, and pepper. Dredge the chicken in the flour mixture, shaking off any excess.Sear the chicken: Heat the oil in a large skillet over medium-high heat. Cook the chicken for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.Sauté the aromatics: Reduce the heat to medium. Melt the butter in the same skillet. Add the sun-dried tomatoes and minced garlic, cooking for about 30 seconds until fragrant.Simmer the base: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes to reduce slightly.Make the sauce: Turn the heat down to low. Stir in the heavy cream, grated parmesan, red pepper flakes, and a handful of chopped fresh basil. Simmer gently for 2–3 minutes until the cheese melts and the sauce thickens.Combine and serve: Return the chicken and its juices back into the skillet. Spoon the sauce over the chicken and let everything warm through for another minute. Garnish with extra fresh basil and parmesan.
2026-09-21 19:06:44
0
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