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