Ingredients

• 2 large boneless skinless chicken breasts
  
• Salt & pepper, to taste
  
• 1/4 teaspoon garlic powder
  
• 1/2 teaspoon + 1 tablespoon Cajun seasoning (use a no- or low-salt variety)
  
• Flour, for dredging
  
• 2 tablespoons butter
  
• 1 tablespoon olive oil
  
• 3 cloves garlic, minced
  
• 1/4 cup sun-dried tomatoes
  
• 1/4 cup chicken broth
  
• 1 cup heavy/whipping cream
  
• 1/2 cup freshly grated parmesan cheese

Instructions

1. Slice each chicken breast lengthwise to create four thinner pieces. Season both sides with salt, pepper, garlic powder, and 1/2 teaspoon of the Cajun seasoning. Lightly dredge the chicken in flour.
2. Heat the butter and olive oil together in a skillet over medium-high heat. When hot, add the chicken and cook for 4–5 minutes per side, until well browned. Remove the chicken from the pan and set aside.
3. Add the minced garlic, sun-dried tomatoes, and chicken broth to the skillet. Let the mixture simmer and reduce for about 30 seconds.
4. Lower the heat to medium. Stir in the cream and the remaining 1 tablespoon of Cajun seasoning.
5. Return the chicken to the pan and continue cooking for about 5 minutes, until the sauce thickens slightly and the chicken is fully cooked. Sprinkle the parmesan cheese over the top or stir it directly into the sauce. Taste and adjust with additional salt and pepper if needed. Serve right away.

• Cajun seasoning levels are generous in this recipe, so a salt-free or low-salt blend is highly recommended to prevent oversalting.
  
• Oil-packed sun-dried tomatoes work best; drain them before adding to the pan.
  
• If your chicken breasts are smaller, you can skip slicing them in half, but expect a slightly longer cooking time.