Ingredients
Scale
- 3 large boneless, skinless chicken breasts, sliced lengthwise into thin cutlets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 tablespoons (50 grams) all-purpose flour
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (28 grams) unsalted butter
- 3 cloves garlic, minced
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) heavy cream
- ½ cup (43 grams) grated parmesan cheese
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ⅓ cup (about 50 grams) sun-dried tomatoes, chopped
- 1 tablespoon fresh basil leaves, chopped
Instructions
- Season chicken with salt and pepper, then dredge in flour.
- Heat olive oil and butter in a skillet, cook chicken until golden brown.
- Sauté garlic until fragrant, then deglaze with chicken stock.
- Add cream and parmesan, simmer until slightly thickened.
- Season sauce with chili flakes, thyme, oregano, salt, and pepper.
- Return chicken to skillet, coat in sauce, and simmer.
- Garnish with basil before serving.
Notes
Pound the chicken to an even thickness for consistent cooking.
Using freshly grated parmesan enhances the dish’s flavor.
Adjust the spice level by varying the amount of chili flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Calories: 600
- Sugar: 2
- Sodium: 800
- Fat: 40
- Saturated Fat: 20
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 45
- Cholesterol: 150