Ingredients:

  • boneless, skinless chicken breasts (about 6 oz / 170g each), halved or pounded to ½-inch thickness
  • /4 cup all-purpose flour
  • teaspoon salt
  • /2 teaspoon freshly ground black pepper
  • tablespoons olive oil
  • tablespoon unsalted butter
  • cloves garlic, minced finely
  • /2 cup sun-dried tomatoes in oil, drained and julienned
  • cup low-sodium chicken broth
  • cup heavy cream
  • /2 cup freshly grated Parmesan cheese
  • /4 teaspoon red pepper flakes (optional)
  • teaspoon fresh lemon juice
  • /4 cup packed fresh basil leaves, thinly sliced (chiffonade), for garnish

Instructions:

  1. Pat chicken cutlets dry. Combine flour, salt, and pepper in a shallow dish. Dredge chicken lightly in the mixture, shaking off any excess flour.
  2. Heat olive oil and butter in a large, heavy-bottomed skillet over medium-high heat until shimmering. Sear chicken for 3–4 minutes per side until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove chicken and set aside on a clean plate, keeping warm.
  3. Reduce heat to medium. Add minced garlic and sun-dried tomatoes to the skillet. Sauté for 1 minute until fragrant, scraping up any browned bits (fond) from the bottom of the pan.
  4. Pour in the chicken broth. Bring to a simmer, scraping the bottom vigorously to incorporate all the flavour. Let the broth reduce by about one-third (about 3–4 minutes).
  5. Lower the heat to medium-low. Whisk in the heavy cream and red pepper flakes (if using). Let it gently bubble for 2 minutes until it starts to thicken slightly.
  6. Remove the pan from the heat temporarily. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth. Stir in the fresh lemon juice. Taste and adjust seasoning.
  7. Return the seared chicken to the skillet, spooning the sauce generously over the top. Allow to simmer gently for 1 minute just to reheat the chicken. Garnish heavily with fresh basil chiffonade before serving.