Ingredients
Chicken
- 1 1/2 lb boneless, skinless chicken breasts, sliced into 4 cutlets about 1/2 inch thick
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp oil from a jar of oil-packed sun-dried tomatoes (or olive oil)
Sauce
- 1 tbsp unsalted butter
- 3 garlic cloves, minced
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
- 1/3 cup finely grated Parmesan
- 1/4 cup torn fresh basil leaves
Equipment
- Large skillet Wide enough to brown cutlets in a single layer.
- Food thermometer Check each cutlet reaches 165°F.
- Tongs Turn and transfer cutlets.
Instructions
Cook the chicken and sauce
- Pat chicken cutlets dry and season with salt and pepper. Heat tomato oil in a large skillet over medium-high heat. Sear cutlets in a single layer 4–5 minutes per side until golden; work in batches if needed. Transfer to a plate.
- Lower heat to medium. Add butter, then garlic, oregano, and red pepper flakes. Stir 30 seconds until fragrant.
- Pour in broth and scrape the browned bits from the pan. Stir in cream and sun-dried tomatoes. Simmer gently 3–4 minutes, then reduce heat to low and stir in Parmesan until melted.
- Return chicken and any juices to the skillet. Simmer gently 5–8 minutes until the thickest part of each cutlet reaches 165°F on a food thermometer and sauce coats a spoon. Add a splash of broth if too thick.
- Turn off heat, scatter basil over the chicken, and serve with sauce.
Nutrition
Calories: 490kcalCarbohydrates: 7gProtein: 43gFat: 31gSodium: 600mg
Video
Notes
Nutrition: Estimated per serving excluding sides: about 490 calories, 43 g protein, 7 g carbohydrate, 31 g fat and 600 mg sodium. Brand and oil retention vary.
Cost: Estimated $10.50 USD for the whole recipe (about $2.63 per serving) Based on the used portions of chicken, cream, sun-dried tomatoes, Parmesan, basil, broth, garlic, butter, oil and seasoning.
Video companion: Delish demonstrates the original version of this dish; this card finishes thin cutlets gently in the skillet rather than baking the chicken.
