Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into cutlets
  • 0.5 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup low-sodium chicken stock
  • 0.5 cup freshly grated Parmesan cheese
  • 0.33 cup oil-packed sun-dried tomatoes, chopped
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 5 leaves fresh basil, torn

Instructions:

  1. Dry the chicken cutlets thoroughly with paper towels. Season the flour with salt and pepper, then dredge each cutlet, shaking off the excess.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until a mahogany-colored crust forms and internal temperature reaches 165°F. Remove chicken to a plate.
  3. Reduce heat to medium. In the same skillet, add minced garlic and sun dried tomatoes, stirring for 1 minute until fragrant. Immediately pour in the chicken stock, whisking to deglaze and scrape up the browned bits (fond).
  4. Stir in the heavy cream, chopped sun-dried tomatoes, and oregano. Simmer for 3-5 minutes until the sauce begins to thicken.
  5. Whisk in the grated Parmesan cheese until melted and the sauce is emulsified. Return the chicken and any accumulated juices to the pan. Garnish with fresh basil before serving.