Description
A delightful dish with tender chicken in a creamy sauce with sun-dried tomatoes, perfect for special occasions.
Ingredients
- 3 large boneless skinless chicken breasts, sliced lengthwise into thin cutlets
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken stock
- 1 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 1 teaspoon chili flakes
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1/3 cup sundried tomatoes, chopped
- 1 tablespoon fresh basil leaves
Instructions
- Season the chicken with salt and pepper, then dredge it in flour, shaking off any excess.
- In a large skillet, heat the olive oil and melt the butter over medium heat. Swirl to coat the pan evenly.
- Brown the chicken for 4-5 minutes on each side or until golden brown and cooked through. Transfer it to a plate, cover, and set aside.
- Sauté the garlic for a minute or until fragrant. Add the chicken stock, using a wooden spoon to deglaze the pan, scraping up any bits stuck to the bottom.
- Reduce the heat to medium-low, then add the heavy cream and parmesan cheese to the skillet. Let the mixture simmer for a couple of minutes, and season with chili flakes, thyme, and oregano.
- Adjust the seasoning with salt and pepper to taste. Add the sun-dried tomatoes, then return the chicken to the skillet. Allow the sauce to simmer and thicken for a few more minutes.
- Garnish with chopped fresh basil leaves and serve warm over pasta or rice.
Notes
For a lighter version, you can use half-and-half instead of heavy cream. Add veggies like spinach or mushrooms for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian