Ingredients:

  • 1.5 lbs boneless skinless chicken breast, sliced into thin cutlets
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup low-sodium chicken broth
  • 3/4 cup light cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 tsp red pepper flakes
  • 1/4 cup fresh basil leaves, chiffonade

Instructions:

  1. Season chicken cutlets generously with salt and pepper.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Add chicken and sear 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 sun-dried tomatoes to the remaining oil. Sauté for 1–2 minutes until the garlic smells nutty and fragrant.
  4. Pour in the chicken broth, scraping the bottom of the pan to release the browned bits. Let the liquid bubble and reduce by half (about 5 minutes).
  5. Stir in the light cream and red pepper flakes, simmering gently until the sauce thickens slightly.
  6. Stir in the Parmesan cheese until completely melted and smooth.
  7. Return the seared chicken and any accumulated juices to the pan. Simmer for 2 more minutes to heat through.
  8. Stir in the fresh basil at the very last second to keep the color vibrant and the aroma fresh.