From https://littlesunnykitchen.com/marry-me-chicken/
Season
➜ 3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
with
➜ ½ teaspoon salt
➜ ¼ teaspoon ground black pepper
Dredge chicken breasts in
➜ 6 tablespoons (50 grams) all-purpose flour
Heat pan to medium, melt
➜ 2 tablespoons (30 ml) olive oil
➜ 2 tablespoons (28 grams) unsalted butter
Swirl to mix
Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
Saute
➜ 3 cloves garlic minced
until fragrant.
Deglaze pan with
➜ 1 cup (240 ml) chicken stock
Adjust heat to medium-low. Add
➜ 1 cup (240 ml) heavy cream
➜ ½ cup (43 grams) parmesan cheese grated
Allow to simmer for a few minutes.
Season with
➜ 1 teaspoon chili flakes
➜ ¼ teaspoon oregano
➜ ¼ teaspoon thyme
Season to taste. Add back chicken and
➜ ⅓ cup sundried tomatoes chopped
Let the sauce simmer and thicken for a few more minutes.
Serve with
➜ 1 tablespoon fresh basil leaves