Ingredients:

  • 1.5 lb chicken breasts, sliced into thin cutlets
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • ½ cup chicken broth
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • ⅓ cup sun-dried tomatoes, drained and chopped
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes
  • Fresh basil leaves for garnish

Instructions:

  1. Pat the chicken cutlets dry with paper towels. Season with salt and pepper, then lightly dust each side with flour.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Sear the chicken for 3–5 minutes per side until a mahogany-colored crust forms. Remove chicken to a plate and set aside.
  3. Reduce heat to medium. Add minced garlic and sauté for 1 minute until fragrant.
  4. Pour in the chicken broth, scraping up the brown bits (fond) from the bottom of the pan with a whisk.
  5. Stir in the heavy cream, Parmesan, oregano, red pepper flakes, and sun-dried tomatoes. Simmer for 3–5 minutes until the sauce thickens slightly.
  6. Return the seared chicken cutlets to the pan, spooning the sauce over the top of each piece. Simmer for another 2–4 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  7. Garnish with fresh basil before serving.