📝 Instructions
= Recipe
1. If using whole breasts, slice each 3 large boneless skinless chicken breast in half horizontally to make 6 cutlets (tip: freeze for 20 minutes first for easier slicing). Pat dry with paper towels and season both sides generously with kosher salt and black pepper.
2. Scatter 0.25 cup all-purpose flour on a plate and coat the cutlets, shaking off excess. Transfer to a plate.
3. Heat 3 tbsp extra-virgin olive oil in a large pan over medium-high heat. Once hot, reduce to medium and add 3 tbsp unsalted butter. When it melts, add the cutlets and cook until golden, 5 minutes per side. Work in batches if needed, adding more oil as necessary. Transfer cutlets to a plate.
4. Reduce heat to low. Add 3 garlic cloves (chopped) and 1 shallot (chopped) and cook, stirring, until fragrant, 1-2 minutes. Add 1 tbsp tomato paste and stir until color deepens, 2 minutes. Add 0.5 tsp dried oregano and red-pepper flakes to taste. Increase heat to medium, add 2 cups low-sodium chicken stock and bring to a simmer, scraping up browned bits, until reduced by half, 5 minutes.
5. Add 0.5 cup heavy cream (or more to taste) and simmer, stirring, until slightly thickened, 3 minutes. Stir in 0.5 cup grated Parmesan and 0.333 cup sliced sun-dried tomatoes (packed in oil). Season sauce and add more cream if desired. Return chicken to pan and warm through, 4 minutes. Top with fresh basil before serving.
