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.
