Description
A creamy, savory chicken dish that is quick and easy, perfect for weeknight meals and guaranteed to impress.
Ingredients
- 3 large chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 6 tbsp all-purpose flour
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken stock
- 1 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 1 tsp chili flakes
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/3 cup sundried tomatoes, chopped
- 1 tbsp fresh basil leaves (for garnish)
Instructions
- Season the chicken with salt and pepper, then dredge in flour, shaking off excess flour.
- In a large skillet, heat olive oil and melt butter over medium heat. Cook the chicken for 4-5 minutes per side, until golden and cooked through. Transfer to a plate and set aside.
- In the same pan, sauté garlic for about 1 minute until fragrant. Add chicken stock and scrape the bottom of the pan to release any bits stuck to the bottom. Stir in heavy cream and parmesan, allowing the sauce to simmer.
- Add chili flakes, oregano, and thyme. Season with salt and pepper, then stir in sundried tomatoes.
- Place the cooked chicken back into the pan and simmer in the sauce for a few more minutes until the sauce thickens.
- Garnish with fresh basil leaves and serve with pasta, rice, or mashed potatoes.
Notes
For the best flavor, use freshly grated parmesan cheese. Store leftovers for up to 3 days in the fridge. Reheat with a splash of water to thin the sauce if necessary.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian