Ingredients
- 3 large boneless, skinless chicken breasts sliced lengthwise into thin cutlets
- Kosher salt and black pepper to taste
- 1/3 cup all-purpose flour
- 1 1/2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 cup chicken stock
- 1 cup heavy cream
- 1/2 teaspoon Dijon mustard
- 1/2 cup grated Parmesan cheese
- 1 teaspoon chili flakes
- 1/2 teaspoon Italian seasoning
- 1/3 cup chopped sun-dried tomatoes
- Fresh basil leaves chopped, for garnish
Instructions
- Season the chicken cutlets with salt and pepper. Dredge each cutlet lightly in all-purpose flour, shaking off any excess.
- Heat the olive oil and butter in a large skillet over medium heat. Add the floured chicken and sear each side for 4-5 minutes until golden brown and cooked through. Transfer the chicken to a plate.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken stock and stir, scraping up any brown bits from the pan.
- Reduce the heat to medium-low. Stir in the heavy cream, Dijon mustard, and grated Parmesan cheese. Add the chili flakes and Italian seasoning, letting the sauce simmer for a couple of minutes.
- Return the seared chicken to the skillet along with the chopped sun-dried tomatoes. Simmer until the sauce thickens and the chicken is heated through. Garnish with fresh basil and serve warm over pasta or rice.
