Instructions

• 1 Mix flour, salt, pepper, paprika,, and granulated onion together and dredge the chicken in this mix.
• 2 In a skillet over medium-high heat, cook the chicken cubes in the olive oil and butter until browned, about 4 to 5 minutes on each side. Remove and set aside.
• 3 Add the minced garlic and sun-dried tomatoes to the pan and saute for 1 minute. Add the chicken stock and bring to a boil.
• 4 Lower the heat to medim and add the heavy cream, parmesan cheese and herbs. Bring back to a simmer and add the tortellini and cook for 5 to 6 minutes.
• 5 Add the chicken back to the skillet and toss to coat. Serve immeidately.