Ingredients
8 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons avocado oil
2 tablespoons salted butter
3-4 large boneless, skinless chicken breasts, sliced lengthwise into thin cutlets
3 cloves garlic, minced
1 1/2 cups chicken stock
1 1/2 cups heavy whipping cream
1 cup Parmesan cheese, grated
2 teaspoons red chili flakes
1/2 teaspoon dried oregano
1 teaspoon thyme
1 cup sun-dried tomatoes, chopped
2 tablespoons fresh basil, chopped
Pasta, mashed potatoes or rice for serving
Directions
Into flour, mix salt and pepper. Coat chicken in seasoned flour, shaking off excess, and set aside.
Heat avocado oil and butter in a large skillet over medium heat. Add chicken and cook until golden brown on both sides. Remove chicken from skillet, and keep warm.
Add garlic to skillet and cook briefly, just until fragrant. Pour in chicken stock, scraping browned bits from pan. Stir in heavy cream and Parmesan cheese, and let sauce simmer a few minutes. Season with red chili flakes, oregano and thyme. Stir in sun-dried tomatoes, and return chicken to skillet. Simmer until sauce thickens slightly and coats chicken. Sprinkle with fresh basil and serve warm over pasta, mashed potatoes or rice.
Note: I prefer to grate my own Parmesan cheese for a richer flavor
Category:
Made with Love
Type:
Reader Recipe