Marry me chicken

Ingredients

• 3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 tablespoons (50 grams) all-purpose flour
• 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
• 1/2 cup (43 grams) parmesan cheese grated
• 1 teaspoon chili flakes
• 1/4 teaspoon oregano
• 1/4 teaspoon thyme
• 1/3 cup sundried tomatoes chopped
• 1 tablespoon fresh basil leaves

Steps

1. Apply salt and pepper to the chicken before dredging it in flour, then shake off the surplus flour.
2. Heat the olive oil and melt the butter in a large skillet over medium heat, swirling the pan to coat evenly with both.
3. Brown for 4-5 minutes per side or until golden brown and cooked through, avoiding overcrowding and using batches if needed. Move the chicken to a plate, cover and set aside.
4. Sauté the garlic for a minute or until fragrant. Add the chicken stock and deglaze, scraping stuck bits from the pan bottom with a wooden spoon.
5. Lower to medium-low and add the heavy cream and parmesan. Let simmer for a couple of minutes before seasoning with chili flakes, thyme and oregano.
6. Adjust salt and pepper to taste, add the sundried tomatoes and return the chicken to the sauce. Simmer and thicken for a few more minutes.
7. Serve the chicken warm over pasta or rice after garnishing it with chopped fresh basil leaves.