Directions
- 1Season chicken with salt and pepper, then dredge in flour and shake off any excess.
- 2In a large skillet, heat olive oil and melt the butter on medium heat.
- 3Swirl pan to coat with oil and butter evenly.
- 4Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through.
- 5Transfer onto a plate, cover, and set aside.
- 6Saute the garlic for a minute or until it's fragrant.
- 7Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
- 8Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet.
- 9Allow the sauce to simmer for a couple of minutes.
- 10Season with chili flakes, thyme, and oregano.
- 11Season with salt and pepper to your taste.
- 12Add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
- 13Garnish with chopped fresh basil leaves and serve warm over pasta or rice.
Ingredients
- 3 large chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets
- 0.5 teaspoon salt
- 0.25 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 (double cream in the UK)
- 0.5 cup parmesan cheese, grated
- 1 teaspoon chili flakes
- 0.25 teaspoon oregano
- 0.25 teaspoon thyme
- 0.33 cup sundried tomatoes, chopped
- 1 tablespoon fresh basil leaves
Equipment
SkilletKitchen tongsSpatula
Tips
- Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result.
- When sauteing the garlic, add a little bit of sundried tomatoes oil for more flavor.
- Do not use single/light cream as that won’t thicken the sauce enough.
- I recommend buying a block of parmesan cheese and grating it yourself, as store-bought parmesan cheese doesn’t have much flavor and doesn’t dissolve well in sauces.
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