Ingredients:

  • 1.5 lb boneless skinless chicken breasts, sliced into thin cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chiffonade
  • 1/2 tsp salt

Instructions:

  1. Combine flour, garlic powder, salt, and pepper in a bowl. Coat the chicken cutlets evenly, shaking off any excess.
  2. Heat olive oil in the skillet over medium-high heat. Add chicken and sear for 3–5 minutes per side until a mahogany-colored crust forms. Remove chicken to a plate and set aside.
  3. Reduce heat to medium. Add butter to the same pan, scraping up the brown bits (fond) from the bottom.
  4. Stir in the minced garlic and sun-dried tomatoes, sautéing for 60 seconds until the garlic is fragrant but not browned.
  5. Pour in the heavy cream and bring to a gentle simmer. Let it bubble for 3–4 minutes until it slightly thickens.
  6. Lower the heat to low and whisk in the Parmesan cheese until the sauce is smooth and glossy.
  7. Return the seared chicken and any accumulated juices to the pan. Spoon the sauce over the meat.
  8. Turn off the heat entirely and fold in the fresh basil.