Ingredients
For the Chicken:
3-4 chicken breast cutlets (thinly sliced breasts)
½ cup all-purpose flour (for dredging)
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
2 tbsp butter
For the Creamy Sauce:
3-4 cloves garlic, minced
1 cup chicken stock (or broth)
¾ cup heavy cream
½ cup grated Parmesan cheese
½ cup sundried tomatoes, chopped (drained if packed in oil)
1 tsp dried oregano
1 tsp dried thyme
½ tsp chili flakes (adjust for spice preference)
Fresh basil leaves, chopped (for garnish)
Instructions
Prep and Dredge the Chicken: In a shallow dish, whisk together the flour, salt, and black pepper. Coat each chicken cutlet evenly in the flour mixture, shaking off any excess.
Sear the Chicken: In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and bubbling. Add the chicken cutlets and sear for 4-5 minutes on each side, or until golden brown and cooked through (internal temp of 165°F). Remove the chicken from the skillet and set it aside on a plate.
Sauté the Aromatics: Reduce the heat to medium. In the same skillet (don't wipe it out—leave those flavorful browned bits!), add the minced garlic and sauté for about 1 minute until fragrant.
Make the Sauce: Pour in the chicken stock to deglaze the pan, using a wooden spoon to scrape up the browned bits from the bottom. Let it simmer for 1-2 minutes to reduce slightly.
Add the Cream and Flavors: Reduce the heat to medium-low. Stir in the heavy cream, grated Parmesan, chopped sundried tomatoes, oregano, thyme, and chili flakes. Let the sauce gently simmer for 3-5 minutes until it starts to thicken.
Combine and Serve: Return the cooked chicken cutlets to the skillet, spooning the creamy sauce generously over the top. Let it simmer for another 1-2 minutes until the chicken is warmed through.
Garnish: Remove from heat and sprinkle generously with fresh chopped basil. Serve immediately over pasta, rice, or with crusty bread to soak up the amazing sauce!
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