•6 sun-dried tomatoes in oil, (75 g), drained and chopped
•2-3 sprigs fresh thyme or 1 teaspoon dried thyme
•¼ teaspoon red pepper flakes, 8-10 fresh basil leaves, chopped
METHOD
1. If the chicken fillets are too thick, slice them horizontally in half into 2 or 3 pieces to create thinner cutlets for even cooking.
Season the chicken with salt and pepper, then lightly dredge it in flour, shaking off any excess.
Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until beautifully golden brown. Remove it to a plate.
2. In the same skillet, add the garlic and stir for about 30 seconds. Add the broth and scrape the bottom of the pan with a wooden spoon to release all the flavorful bits left from the chicken. Add the heavy cream, Parmesan, sun-dried tomatoes, thyme leaves, and red pepper flakes. Stir and let the sauce simmer for 2-3 minutes, until it begins to thicken.
3. Return the chicken to the skillet along with any juices accumulated on the plate. Reduce the heat and cook for another 4-6 minutes per side until the chicken is cooked through and the sauce is creamy. The internal temperature of the chicken should reach 74°C. Remove from heat and add plenty of fresh basil. If desired, serve the chicken with mashed potatoes, pasta, or rice.
