Ingredients
Chicken and Coating
- 4 thinly sliced chicken breasts
- 3 tbsp all purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
Cooking Fats
- 1 tbsp olive oil
- 1 tbsp unsalted butter
Sauce Ingredients
- 1/3 cup sun dried tomatoes, chopped
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken stock
- 1/2 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes
- 1/2 cup parmesan cheese
- Salt and pepper to taste
Garnish
- Basil, sliced, for serving
Instructions
- Season and Dredge Chicken: In a shallow bowl, combine the flour, salt, and pepper. Dredge each thinly sliced chicken breast in the seasoned flour until well coated, then set aside.
- Heat Cooking Fats: In a large skillet over medium-high heat, warm the olive oil and unsalted butter until melted and hot.
- Sear Chicken: Add the coated chicken breasts to the skillet and cook for about 3 minutes on each side, adjusting for thickness, until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Sauté Aromatics: In the same skillet, add diced onions and chopped sun-dried tomatoes. Sauté for 4 minutes or until the onions begin to soften.
- Add Garlic and Deglaze: Stir in the minced garlic and cook for an additional minute. Pour in the chicken stock and scrape the bottom of the pan with a spatula to lift the brown bits (fond), adding depth to the sauce.
- Simmer Sauce: Add the heavy cream, Italian seasoning, and crushed red pepper flakes. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes until slightly thickened.
- Finish Sauce: Remove the skillet from heat, then stir in the parmesan cheese until melted and incorporated. Taste and adjust seasoning with salt and pepper as desired.
- Combine and Serve: Return the cooked chicken breasts to the skillet to warm through in the sauce. Serve immediately, garnished with fresh sliced basil.
Notes
- Use thinly sliced chicken breasts for faster cooking and even searing.
- Sun-dried tomatoes packed in oil can add more richness, but if using dry, rehydrate in warm water before chopping.
- Adjust crushed red pepper flakes according to your preferred spice level.
- Serve over pasta, rice, or with crusty bread to soak up the delicious sauce.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
