Ingredients:

  • 1.5 lbs chicken breasts, sliced into thin cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1/4 cup fresh basil leaves, torn

Instructions:

  1. Season the flour, salt, and pepper in a shallow bowl. Dredge each chicken cutlet in the mixture, shaking off any excess flour. Note: Too much flour creates a gummy paste rather than a crust
  2. Heat olive oil and butter in a 12 inch skillet over medium high heat until the butter foams.
  3. Sear the chicken for 3–5 minutes per side until a mahogany colored crust forms. Remove chicken to a plate and set aside. Note: Don't move the chicken too early; let it release from the pan naturally
  4. Reduce heat to medium. Add minced garlic and chopped sun dried tomatoes to the skillet.
  5. Sauté for 1–2 minutes until fragrant, scraping up the brown bits (fond) from the bottom of the pan. Note: This fond is where 50% of your flavor lives
  6. Pour in the heavy cream, dried oregano, and red pepper flakes.
  7. Bring to a gentle simmer for 3–5 minutes until the sauce thickens slightly. Note: Keep it at a simmer, not a rolling boil, to avoid separating the cream
  8. Stir in the grated Parmesan cheese until melted and the sauce is smooth.
  9. Return the chicken and any accumulated juices to the pan.
  10. Spoon the sauce over the meat and cook for 2 minutes until heated through. Garnish with torn fresh basil leaves.