Description
A delicious dish featuring tender chicken in a creamy sauce with sundried tomatoes, perfect for a special occasion.
Ingredients
- 3 large chicken breasts, boneless and skinless, 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 chicken with salt and pepper, then dredge in flour and shake off any excess.
- In a large skillet, heat olive oil and melt the butter on medium heat, swirling the pan to coat.
- Brown the chicken for 4-5 minutes on each side until golden brown and cooked through. Transfer to a plate, cover, and set aside.
- Sauté the garlic for a minute until fragrant. Add chicken stock and deglaze the pan.
- Lower heat to medium-low, then add heavy cream and parmesan cheese, simmering for a few minutes.
- Season with chili flakes, thyme, and oregano. Adjust salt and pepper to taste.
- Add sundried tomatoes, then return chicken to the skillet and let it simmer to thicken the sauce.
- Garnish with fresh basil and serve warm over pasta or rice.
Notes
For extra flavor, consider adding a splash of white wine while deglazing the pan. If you want a thicker sauce, let it simmer for longer on low heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian