Description
A romantic and flavorful chicken dish with a creamy sauce that’s sure to impress your loved ones.
Ingredients
- 3 large boneless, skinless chicken breasts (sliced lengthwise into thin cutlets)
- ½ teaspoon salt
- ¼ 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
- ½ cup grated parmesan cheese
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- â…“ cup sundried tomatoes (chopped)
- 1 tablespoon fresh basil leaves
Instructions
- Season the chicken cutlets with salt and pepper. Dredge each piece in flour, ensuring to shake off any extra.
- Heat the olive oil and butter in a large skillet over medium heat. Swirl the pan to coat the bottom evenly.
- Add the seasoned chicken to the skillet, cooking in batches if necessary to avoid overcrowding. Brown the chicken for about 4 to 5 minutes on each side until golden and cooked through.
- Transfer the chicken to a plate, cover it, and set aside while making the sauce.
- Sauté the minced garlic in the same skillet for about 1 minute until fragrant.
- Pour in the chicken stock, scraping the bottom of the pan to loosen any browned bits.
- Lower the heat to medium-low. Add the heavy cream and parmesan cheese, allowing the sauce to gently simmer for a few minutes.
- Stir in the chili flakes, thyme, and oregano, then adjust seasoning as necessary.
- Add the chopped sundried tomatoes to the sauce, then return the cooked chicken to the skillet.
- Let everything simmer together for a few more minutes until the sauce thickens and coats the chicken beautifully.
- Garnish with fresh basil leaves before serving, either over pasta or a bed of rice.
Notes
Freshly grated parmesan cheese maximizes flavor. Serve with garlic bread or a fresh salad for a complete meal.
