Ingredients

• 2 large chicken breasts
• 1/2 teaspoon garlic powder
• Salt & pepper, to taste
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon flour
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup heavy/whipping cream
• 1 tablespoon tomato paste
• 1/3 cup sun-dried tomatoes (see notes)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup freshly grated parmesan cheese
• 1 small handful fresh basil, chopped or torn

Instructions

1. Slice each chicken breast lengthwise to create four thinner cutlets. Season both sides with garlic powder, salt, and pepper.
2. Heat the butter and olive oil together in a large skillet over medium-high heat. Allow the pan to warm thoroughly.
3. Add the chicken to the skillet and cook for 5–6 minutes per side, until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the pan, place it on a plate, and loosely cover with foil. Turn off the heat briefly.
4. Return the heat to medium. Add the flour and minced garlic to the skillet. Stir constantly and cook for about 1 minute, making sure the mixture doesn’t burn.
5. Pour in the broth and whisk until smooth, scraping up any browned bits from the pan. Let the liquid simmer until reduced by about half.
6. Stir in the cream, tomato paste, sun-dried tomatoes, oregano, and crushed red pepper flakes. Reduce the heat if needed and simmer until the sauce thickens to your liking.
7. Remove the skillet from the heat. Mix in the parmesan cheese and fresh basil until the sauce is smooth.
8. Return the chicken (along with any accumulated juices) to the pan. Spoon sauce over the top and adjust seasoning with additional salt and pepper if necessary.

• For the best texture and flavor, grate parmesan directly from a block. Pre-shredded cheese doesn’t melt as smoothly.
• If using oil-packed sun-dried tomatoes, drain them well before adding. Chop them if they aren’t already in small pieces.