Ingredients:

  • 1.5 lbs chicken breasts, butterflied or sliced into thin cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese, freshly grated
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh basil, chiffonade

Instructions:

  1. Season the floured chicken breasts with salt and pepper.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3–5 minutes per side until a mahogany-brown crust forms. Remove chicken from the pan and set aside on a plate.
  3. Reduce heat to medium. In the same pan, sauté minced garlic and sun-dried tomatoes for 1–2 minutes until the garlic is pungent and toasted. Stir in the oregano and red pepper flakes.
  4. Whisk in the chicken broth, scraping the bottom of the pan to release the browned bits. Stir in the heavy cream and parmesan cheese.
  5. Simmer for 3 minutes until the sauce begins to bubble and thicken.
  6. Return the chicken to the pan, spooning the sauce over the meat, and simmer for another 2 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  7. Garnish with fresh basil chiffonade before serving.