Ingredients
- 6 tablespoons 50 grams all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
- 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 (known as double cream in the UK)
- ½ cup 43 grams grated parmesan cheese
- 1 teaspoon chili flakes
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ⅓ cup sundried tomatoes chopped
- 1 tablespoon fresh basil leaves chopped
Instructions
- Start by seasoning the chicken cutlets with salt and pepper, then dredge each piece in flour, ensuring to shake off any excess.
- In a large skillet, heat the olive oil and melt the butter over medium heat. Swirl the pan to coat it evenly with the oil and butter mixture.
- Place the chicken cutlets in the skillet, being careful not to overcrowd the pan. Brown the chicken for 4-5 minutes on each side until they are golden brown and fully cooked through. If necessary, work in batches. Once cooked, transfer the chicken to a plate, cover it to keep warm, and set aside.
- In the same skillet, sauté the minced garlic for about a minute until it becomes fragrant. Pour in the chicken stock and deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom.
- Reduce the heat to medium-low, then add the heavy cream and grated parmesan cheese to the skillet. Allow the sauce to simmer for a few minutes until it thickens slightly. Season with chili flakes, thyme, and oregano, adjusting the salt and pepper to your taste.
- Stir in the chopped sundried tomatoes, then return the chicken cutlets to the skillet. Let the sauce simmer and thicken for a few more minutes, ensuring the chicken is well-coated.
- Finish the dish by garnishing with freshly chopped basil leaves. Serve the chicken warm, ideally over a bed of pasta or rice.
Notes
- Chicken cutlets/steaks are available in most supermarkets, but slicing a chicken breast in half works too.
- To slice chicken breasts into thin cutlets:
- Place the breast flat on a cutting board.
- Hold one hand flat on top and use a sharp knife to cut the breast in half parallel to the board.
- Cutlets should be about ¼ inch thick; use a meat mallet to thin if needed.
- Boneless, skinless chicken thighs can replace breasts but take longer to cook.
- Add a bit of sundried tomato oil when sautéing garlic for extra flavor.
- Avoid using half and half/single cream; it won’t thicken the sauce properly.
- Grate a block of parmesan cheese yourself for better flavor and melting.
- Store leftovers in a sealed container in the fridge for up to 3 days.
- Reheat in the microwave or oven with a splash of water to thin the sauce.
- Avoid freezing creamy sauces as they become grainy when frozen.
