Introduction

This dish is famous for its rich, creamy sauce flavored with sun-dried tomatoes, garlic, and parmesan—a combination so good it is said to elicit marriage proposals.

Prep Time & Servings

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4

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Ingredients

The Chicken:

• Chicken Breasts: 2 large boneless, skinless breasts, sliced horizontally into 4 thin cutlets.
• Flour: ½ cup all-purpose flour (for dredging).
• Seasoning: ½ tsp salt, ½ tsp black pepper, and ½ tsp garlic powder.
• Cooking Fat: 1 tbsp olive oil (or oil from the sun-dried tomato jar) + 1 tbsp unsalted butter.

The Sauce:

• Garlic: 3–4 cloves, fresh minced.
• Broth: 1 cup chicken broth (low sodium preferred).
• Cream: 1 cup heavy whipping cream.
• Cheese: ½ cup freshly grated Parmesan cheese.
• Sun-Dried Tomatoes: ⅓ cup chopped sun-dried tomatoes (packed in oil, drained).
• Seasoning: 1 tsp Italian seasoning (or dried oregano/thyme mix) and ½ tsp red pepper flakes (adjust to heat preference).
• Garnish: Fresh basil leaves, torn or chopped.

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Directions

1. Prep the Chicken: Pat the chicken cutlets dry with a paper towel. In a shallow dish, whisk together the flour, salt, pepper, and garlic powder. Dredge each cutlet in the flour mixture, shaking off any excess.
2. Sear the Meat: In a large skillet (stainless steel or cast iron works best), heat the olive oil and butter over medium-high heat. Once the butter is melted and foaming, add the chicken cutlets. Cook for 4–5 minutes per side until they develop a golden-brown crust and are just cooked through. Remove chicken to a plate and set aside.
3. Sauté Aromatics: Reduce the heat to medium. Add the minced garlic to the same pan and sauté for about 1 minute until fragrant. Be careful not to burn it.
4. Deglaze the Pan: Pour in the chicken broth. Use a wooden spoon to scrape up the “fond” (the browned tasty bits stuck to the bottom of the pan). Let the broth simmer for about 2–3 minutes to reduce slightly.
5. Build the Sauce: Reduce heat to medium-low. Pour in the heavy cream and stir in the Parmesan cheese. whisk gently until the cheese melts and the sauce is smooth. Stir in the Italian seasoning, red pepper flakes, and sun-dried tomatoes.
6. Simmer & Thicken: Let the sauce simmer gently for 3–4 minutes until it begins to thicken. It should coat the back of a spoon.
7. Combine & Serve: Return the cooked chicken (and any juices collected on the plate) back into the skillet. Spoon the creamy sauce over the chicken and let it heat through for 2 minutes. Remove from heat and garnish generously with fresh basil.

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Chef’s Tips for Success

• The “Secret” Oil: Instead of regular olive oil, use the oil from the jar of sun-dried tomatoes to sear the chicken. It infuses the meat with a deep, tangy tomato flavor right from the start.
• Grate Your Own Cheese: Avoid pre-shredded bagged cheese. It contains anti-caking agents (like potato starch) that prevent it from melting smoothly, resulting in a gritty sauce. Buy a wedge of Parmesan and grate it yourself for a silky texture.
• Don’t Overcook: Because you slice the breasts into thin cutlets, they cook very fast. Sear them quickly to get color, then pull them out. They will warm back up when you return them to the sauce at the end.
• Serving Suggestions: This sauce is liquid gold. Serve this over angel hair pasta, mashed potatoes, or crusty sourdough bread to soak up every drop.