Ingredients

• 3 large boneless, skinless chicken breasts, sliced lengthwise into thin cutlets
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 6 tablespoons (50 g) all-purpose flour
• 2 tablespoons (30 ml) olive oil
• 2 tablespoons (28 g) unsalted butter
• 3 cloves garlic, minced
• 1 cup (240 ml) chicken stock
• 1 cup (240 ml) heavy cream (double cream in the UK)
• ½ cup (43 g) grated parmesan cheese
• 1 teaspoon chili flakes
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• ⅓ cup chopped sundried tomatoes
• 1 tablespoon fresh basil leaves, chopped

Instructions

1. Prepare the chicken:
   Season chicken cutlets with salt and pepper. Dredge each piece in flour, shaking off any excess.
2. Brown the chicken:
   Heat olive oil and butter in a large skillet over medium heat. Once melted, swirl the pan to coat evenly.
   Add the chicken (in batches if needed) and cook for 4–5 minutes per side, until golden brown and cooked through. Transfer to a plate and cover to keep warm.
3. Make the sauce:
   In the same skillet, sauté garlic for about 1 minute, until fragrant.
   Pour in the chicken stock and scrape up any browned bits from the pan using a wooden spoon.
4. Create the cream base:
   Reduce the heat to medium-low and stir in the heavy cream and parmesan. Simmer gently for 2–3 minutes until the sauce begins to thicken.
5. Add flavor:
   Stir in chili flakes, thyme, oregano, and the chopped sundried tomatoes. Adjust seasoning with salt and pepper to taste.
6. Finish the dish:
   Return the chicken to the skillet, spoon the sauce over the top, and let simmer for another 3–4 minutes until everything is heated through and coated in sauce.
7. Garnish and serve:
   Sprinkle with fresh basil before serving. Enjoy warm with pasta, rice, or mashed potatoes.

• Chicken Cutlets: If you can’t find thin chicken cutlets, slice whole breasts in half horizontally. Each cutlet should be about ¼ inch thick. Pound gently if needed for even thickness.
• Thighs Alternative: Boneless, skinless chicken thighs work too, but will need extra cook time.
• Extra Flavor: Add a spoonful of sundried tomato oil when sautéing garlic for richer flavor.
• Cream Tip: Avoid using half-and-half or single cream — they won’t thicken properly.
• Parmesan Tip: Always grate your own parmesan from a block for the best melt and flavor.

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in the microwave or on the stovetop with a splash of water to loosen the sauce.
• Freezing: Not recommended — creamy sauces tend to become grainy after freezing.

Nutrition