Ingredients:

  • 1.5 lb boneless skinless chicken breasts, sliced into thin cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp sun-dried tomato oil
  • 3 cloves garlic, minced
  • 8 oz sun-dried tomatoes, drained and chopped
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/4 cup chicken broth or dry white wine
  • Fresh basil leaves for garnish

Instructions:

  1. Season the flour, salt, and pepper in a bowl. Dredge each chicken cutlet until lightly coated, shaking off any excess.
  2. Heat the sun-dried tomato oil in a 12-inch skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side until golden mahogany-colored and firm. Remove chicken to a plate and set aside.
  3. Reduce heat to medium. In the same pan, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until aromatic and tomatoes soften.
  4. Pour in the chicken broth (or wine), scraping the bottom of the pan with a wooden spoon to release the browned bits.
  5. Stir in the heavy cream, oregano, and red pepper flakes. Bring to a gentle simmer.
  6. Stir in the Parmesan cheese until the sauce is smooth and thick.
  7. Return the chicken and any resting juices to the pan. Spoon the sauce over the meat and simmer for 2-3 more minutes until the chicken is cooked through.
  8. Garnish with fresh basil leaves before serving.