Ingredients:

  • 1.5 lbs chicken breasts, boneless and skinless
  • 0.5 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp black pepper, freshly cracked
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup parmesan cheese, freshly grated
  • 0.5 cup sun-dried tomatoes, drained and chopped
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.25 cup fresh basil leaves, chiffonade

Instructions:

  1. Pat the chicken dry with paper towels. In a shallow bowl, mix flour, salt, and pepper. Dredge each chicken cutlet in the flour, shaking off any excess.
  2. Heat oil and butter in a large heavy-bottomed skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove chicken and set aside.
  3. Lower the heat to medium. In the same pan, add minced garlic and sauté for 1 minute. Add chopped sun-dried tomatoes, oregano, and red pepper flakes.
  4. Pour in the chicken broth. Use a wooden spoon to scrape up the brown bits (fond) from the bottom of the pan. Let simmer for 2 minutes to reduce slightly.
  5. Stir in the heavy cream and bring to a gentle simmer. Whisk in the grated parmesan cheese until the sauce is smooth and thickened.
  6. Return the chicken and any resting juices back to the skillet. Spoon the sauce over the chicken and let it simmer for 1-2 minutes to reheat.
  7. Top with fresh basil and an extra sprinkle of parmesan before serving.