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Ingredients for 4 Servings

  • 2
    Chicken breasts
  • 6 Tbs
    All-purpose flour
  • 2 Tbs
    Oil from sun dried tomatoes
  • 2 Tbs
    Butter
  • 3 cloves
    Garlic
  • 1 cup
    Chicken stock
  • 1 cup
    Heavy cream
  • 1/2 cup
    Grated parmesan cheese
  • 1/4 tsp
    Oregano
  • 1/4 tsp
    Thyme leaves
  • 1/3 cup
    Sundried tomatoes, chopped

Total Time

  • Preparation Time
    10 min
  • Cooking Time
    20 min

Method

  1. Slice the chicken into thin cutlets and season with salt and pepper to taste. Dip in flour and shake off any excess.
  2. In a large skillet, heat sundried tomato oil (from the sundried tomato jar) and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
  3. Saute 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.
  4. 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.
  5. 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.
  6. Garnish with chopped fresh basil leaves and serve warm over pasta or rice.
Goes Great with