This culinary masterpiece blends succulent chicken breasts with a luscious creamy sauce, creating a symphony of flavors that's perfect for special occasions or any day you want to elevate your dinner experience.
3large chicken breasts boneless and skinlesssliced lengthwise into thin cutlets
½teaspoonsalt
1cupflour
¼teaspoonground black pepper
2tablespoons unsalted butter
4clovesgarlic minced
1cupchicken stock
1cupheavy cream
½cupparmesan cheese grated
1/2teaspoonchili flakes
2tspItalian seasoningone for chicken seasoning and one for sauce
2teaspoononion powder or trader joes onion salt blend
1tspgarlic powder
1tsppaprika
⅓cupsundried tomatoes chopped
1tablespoonfresh basil leaves
Get Recipe Ingredients
Instructions
Slice your chicken breasts in half.
Then cover with plastic wrap and thin out with a mallet.
Season your chicken with a dash of olive oil, 1 tsp salt, 1 tsp Italian seasoning, 1 tsp paprika, 1 tsp onion powder, 1/4 tsp black pepper and 1/2 tsp chili flakes.
Prepare your flour in a bowl and add in 1 tsp of garlic powder. Dip your chicken in the flour and shake off the excess.
Add in 1 tbsp of olive oil and 2 tbsp of the oil from your sun-dried tomatoes to your pan. Heat well before adding in your chicken.
Add in your chicken breast and brown for about 4 minutes until golden.
Flip over and repeat on the other side. Then, remove your chicken and the excess oil from your pan.
Add in your butter and sauté your onions until aromatic. Then add in your garlic and sauté for a minute.
Add in your chicken stock and heavy cream and combine.
Grate in your parmesan cheese and stir until fully combined.
Add in your 1 tsp of Italian seasoning, 1 tsp of onion powder, and your sun-dried tomatoes. Simmer for a few minutes until the sauce has thickened a bit.
Add in your chicken and let simmer on low until the chicken is fully cooked.