Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, sliced into cutlets
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 2 tbsp all-purpose flour
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 0.75 cup low-sodium chicken broth
  • 0.5 cup light cream or half-and-half
  • 0.5 cup freshly grated Parmesan cheese
  • 0.33 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 10 leaves fresh basil

Instructions:

  1. Dredge seasoned chicken cutlets lightly in flour, shaking off excess. Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Sear chicken for 4-5 minutes per side until a deep golden-brown crust forms and internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent with foil.
  2. Reduce heat to medium. In the same pan, add the chopped sun-dried tomatoes and minced garlic. Sauté for 60 seconds until fragrant. Stir in the dried oregano and red pepper flakes to toast them slightly.
  3. Pour in the chicken broth and use a wooden spoon to scrape up the brown bits (fond) from the bottom of the pan. Whisk in the light cream and grated Parmesan cheese. Simmer for 2-3 minutes until the sauce emulsifies and thickens slightly.
  4. Return the chicken cutlets and any accumulated juices to the skillet. Spoon the sauce over the chicken and simmer for another minute to heat through. Garnish with fresh basil leaves before serving.