| 3 large chicken breasts | cut into cutlets |
season & dredge |
brown 4–5 min per side |
return chicken, simmer & thicken |
garnish with basil, serve |
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| 1/2 tsp. salt | |||||||
| 1/4 tsp. ground black pepper | |||||||
| 6 Tbs. all-purpose flour | |||||||
| 2 Tbs. olive oil | heat oil & butter |
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| 2 Tbs. unsalted butter | |||||||
| 3 cloves garlic | mince | sauté garlic |
deglaze with stock |
simmer with cream & seasonings |
add sundried tomatoes |
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| 1 cup chicken stock | |||||||
| 1 cup heavy cream | |||||||
| 1/2 cup grated parmesan | |||||||
| 1 tsp. chili flakes | |||||||
| 1/4 tsp. oregano | |||||||
| 1/4 tsp. thyme | |||||||
| 1/3 cup sundried tomatoes | chop | ||||||
| 1 Tbs. fresh basil leaves | |||||||