Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 servings
Instructions
- Season chicken with salt and pepper, then dredge in flour and shake off any excess.
- In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
- Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
- Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
- Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
- Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
- Garnish with chopped fresh basil leaves and serve warm.
Notes
- Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result.
- To slice chicken breasts into thin cutlets: Place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board.
- The cutlets should be about ¼ inch in thickness. If they are thicker than that, use a meat mallet to pound them down thinner.
- Boneless and skinless chicken thighs can be used in place of chicken breasts, but keep in mind that they take longer to cook.
- When sauteing the garlic, add a little bit of sundried tomato oil for more flavor.
- Do not use half and half/single cream as that won't thicken the sauce enough.
- We recommend buying a block of parmesan cheese and grating it yourself. Store-bought parmesan cheese doesn't have much flavor, and doesn't melt well in sauces.
Storing tips
- Store the leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in the oven, you will need to add a splash of water to thin out the sauce as it thickens in the fridge.
- We don't recommend freezing creamy sauces as they change textures to grainy when frozen.
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook15
Passive0
Total Time40 minutes minutes
Recipe Serving Size10 servings
Ingredients
Ingredients
- 3 pound boneless skinless chicken breast sliced lengthwise into thin cutlets
- 10 tablespoon all-purpose flour
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoon unsalted butter
- 3 tablespoon extra virgin olive oil
- 5 clove garlic minced
- 14 ounce chicken stock
- 14 ounce heavy cream
- 5 tablespoon parmesan cheese grated, for 10 servings 2.5 oz. Start with less and add more as needed
- 1 2/3 teaspoon chili flakes
- 1/2 teaspoon dry oregano
- 1/2 teaspoon dry thyme
- 1/2 cup sun dried tomatoes chopped
Garnish
- 2 tablespoon fresh basil
Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Spatula, Tongs, Top StoveReheating/Serving Instructions
Store the leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in the oven, you will need to add a splash of water to thin out the sauce as it thickens in the fridge. We don't recommend freezing creamy sauces as they change textures to grainy when frozen.
Nutrition
Calories: 445kcal | Carbohydrates: 12g | Protein: 35g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 584mg | Potassium: 804mg | Fiber: 1g | Sugar: 4g | Vitamin A: 958IU | Vitamin C: 5mg | Calcium: 134mg | Iron: 2mg
Get the most out of your order
You can get some side dishes for free.
- Start with the main dish, then add the sides.
- You'll see the magic pricing at work.
- The prices will change as you add more dishes to your cart.
- You'll only pay for the total time it takes to prepare everything.