Ingredients:

  • 1.5 lbs chicken breast, sliced into thin cutlets
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 2 tbsp all-purpose flour
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • ½ cup chicken stock
  • ¾ cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp lemon juice
  • ¼ cup fresh basil leaves, chiffonade

Instructions:

  1. Pat the chicken breasts dry with paper towels. Season with salt and pepper, then lightly dust with flour.
  2. Heat olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until shimmering. Sear the chicken for 3-5 minutes per side until a mahogany-colored crust forms. Remove the chicken to a plate and set aside.
  3. In the same pan, add the unsalted butter. Once foaming, add the minced garlic and halved cherry tomatoes. Sauté for 2-3 minutes until the tomatoes begin to blister and the garlic is fragrant.
  4. Pour in the chicken stock, scraping the bottom of the pan to release the browned bits (fond).
  5. Stir in the heavy cream and simmer for 3-4 minutes until the sauce thickens to a consistency that coats the back of a spoon. Stir in the lemon juice.
  6. Return the chicken to the pan, spooning the sauce over the meat, and simmer for 2 minutes.
  7. Remove from heat and fold in the fresh basil chiffonade to preserve the herb's natural brightness.