Ingredients

Chicken

• 3 Whole Chicken Breasts
• 1 Pinch Salt and Pepper
• 1/4 Cup All-Purpose Flour
• 3 Tablespoons Olive Oil
• 3 Tablespoons Unsalted Butter

Pan Addition

• 3 Cloves Garlic, Chopped
• 1 Tablespoon Tomato Paste
• 1/2 Teaspoon Dried Oregano
• 1 Pinch Red Pepper Flakes
• 1 Cup Chicken Stock

Finishing

• 1/2 Cup Heavy Cream
• 1/2 Cup Grated Parmesan
• 1/3 Cup Sun-Dried Tomatoes Packed In Oil, Sliced

Serving

• 1 Pinch Fresh Basil

Directions

1. If using whole chicken breasts, cut in half horizontally to make smaller cutlets. Season both sides with salt and pepper.
2. Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer.
3. Heat the oil in a large pan over medium-high heat and add the butter. As soon as it melts, reduce heat to medium, add the cutlets, and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, about 5 minutes. Cook the chicken in batches and add more oil if needed.
4. Reduce heat to low, add the garlic and cook until fragrant, about 2 minutes. Add the tomato paste, stirring until color deepens, about 2 minutes. Add the oregano and red pepper flakes, to taste.
5. Increase heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.
6. Add the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing heat if necessary to maintain a gentle simmer. Stir in the parmesan and the sun-dried tomatoes. Add more cream if desired and season the sauce.
7. Place the chicken back in the pan to warm through, about 4 minutes. Remove from heat and scatter basil on top.