It’s a very easy recipe and requires less than 30 minutes of your time.
Ingredients
- 3 large boneless and skinless chicken breasts sliced into thin cutlets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 cup chicken stock
- 1 cup heavy cream (double cream in the UK)
- ½ cup parmesan cheese grated
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ⅓ cup sundried tomatoes chopped
- 1 tablespoon fresh basil leaves
_________________________________________________________________________
Instructions
- Season chicken with salt and pepper, then dredge in flour and shake off any excess.
- In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
- Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
- Sauté the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan, scraping any bits stuck to the bottom of the pan with a wooden spoon.
- Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
- Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
- Garnish with chopped fresh basil leaves and serve warm over pasta or rice.
Notes
- Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result.
- To slice chicken breasts into thin cutlets: Place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board.
- Typically, that is all you need to do! The cutlets should be about ¼ inch in thickness. If they are thicker than that, use a meat mallet to pound them down thinner.
- Boneless and skinless chicken thighs can be used in place of chicken breasts, but keep in mind that they take longer to cook.
- When sauteing the garlic, add a little bit of sundried tomatoes oil for more flavor.
- Do not use single/light cream as that won’t thicken the sauce enough.
- I recommend buying a block of parmesan cheese and grating it at home. I found that store-bought parmesan cheese doesn’t have much flavor, and doesn’t dissolve well in sauces.
Storing Tips
Store the leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in the oven, you will need to add a splash of water to thin out the sauce as it thickens in the fridge.
I don’t recommend freezing creamy sauces as they change textures to grainy when frozen.
Original recipe by little sunny kitchen