Ingredients
- 1 tsp paprika
- 3/4 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 lbs chicken breasts, cut into 6–8 cutlets
- 1 tbsp salted butter
- 1 tbsp oil (for chicken)
- 1 tbsp oil (for sauce)
- 1 shallot, diced
- 4 cloves garlic, minced
- 1 (12 oz) jar roasted red peppers, drained & diced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup chicken stock
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 2 tbsp fresh basil, chopped
Instructions
- In a small bowl, mix paprika, salt, garlic powder, and black pepper. Sprinkle evenly over chicken cutlets.
- Heat butter and 1 tbsp oil in a 12-inch skillet over medium heat. Add chicken and cook 5–7 minutes per side until golden and cooked through. Remove to a plate and keep warm.
- Add 1 tbsp oil to the same skillet. Sauté shallots and garlic for 1 minute. Add roasted red peppers and cook for 4–6 minutes. Season with salt and pepper.
- Stir in chicken stock and heavy cream. Bring to a low simmer for 5 minutes.
- Add Parmesan and stir until melted, about 2 minutes.
- Return chicken to the skillet and simmer in sauce for 10 minutes.
- Garnish with fresh basil and serve warm with rice, pasta, or crusty bread.
Notes
- For a smoother sauce, blend the roasted red peppers and cream before adding to the skillet.
- Use freshly grated Parmesan for the best melting and flavor.
- Pairs well with garlic bread or a simple green salad.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 414
- Sugar: 5g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 150mg
