Ingredients
3large chicken breasts (cut into cutlets)
1/2 cupall-purpose flour (for dredging)
2 tablespoonsolive oil
2 tablespoonsunsalted butter
3cloves garlic, minced
1 cupchicken stock
1 cupheavy cream
1/2 cupparmesan cheese, grated
1/3 cupsundried tomatoes, chopped
1 tablespoonfresh basil, chopped
Salt and pepper to taste
Instructions
Season the chicken breasts thoroughly with salt and pepper on both sides.
Dredge each piece of chicken in the flour and shake off any excess.
Heat olive oil and butter in a large skillet over medium flame until combined.
Sear the chicken in the skillet until golden brown on both sides and cooked through, then remove and set aside.
In the same skillet, add minced garlic and sauté until fragrant.
Pour in the chicken stock and bring to a simmer, scraping up any browned bits from the pan.
Lower the heat to medium-low and stir in the heavy cream and parmesan cheese until smooth.
Add the sundried tomatoes and allow the sauce to thicken slightly.
Return the chicken to the skillet, coating it in the sauce.
Garnish with fresh basil before serving.
Notes
Ensure the heat remains at medium-low when adding the cream to prevent the sauce from breaking or separating. For a dairy-free variation, coconut cream can be used in place of heavy cream, and ghee is an excellent substitute for butter.
- Prep Time:10
- Cook Time:30
- Category:Quick & Easy Dinner Recipes
- Method:Pan-searing and Simmering
- Cuisine:Italian-Inspired
- Diet:Halal