Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 6 Servings
Indeed! Marry me, chicken! This awesome recipe is just what I needed today. I am sure that you are going to love it as well so here you go, friends! Have a wonderful day. Enjoy!
Ingredients:
2 tbsp olive oil
2 tbsp butter
3 large boneless and skinless chicken breasts sliced into thin cutlets
6 tbsp all-purpose flour
3 cloves garlic minced
1 c chicken stock
¼ tsp oregano
¼ tsp thyme
1 c heavy cream (double cream in the UK)
1 tbsp fresh basil leaves
1 tbsp chilli flakes
⅓ c sundried tomatoes chopped
½ c parmesan cheese grated
½ tsp salt
¼ tsp ground black pepper
Directions:
1. Rub salt and pepper all over the chicken breasts.
2. Coat each chicken breast with flour.
3. Place a large skillet on the stove and turn the heat to medium.
4. Add olive oil and allow it to become hot.
5. Add butter and allow it to melt.
6. Add the chicken breasts and cook each side for about 5 minutes or until they turn golden brown. Remove from the skillet onto a clean plate.
7. In the same skillet, add garlic and sauté until aromatic.
8. Pour in the chicken stock and scrape the bottom of the skillet to get the browned bits.
9. Turn the heat down to medium-low, then add the Parmesan cheese and heavy cream. Stir until well blended. Simmer for several minutes.
10. Sprinkle oregano, thyme, and chilli flakes. Stir until well mixed. Add more seasonings if needed.
11. Put the chicken breasts back to the skillet as well as the sundried tomatoes. Let it simmer until the texture of the sauce becomes thick.
12. Sprinkle basil leaves on top.
13. Serve over rice or pasta. Enjoy!
Notes:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days.
Nutrition Facts:
Calories: 447kcal | Carbohydrates: 13g | Protein: 31g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 601mg | Potassium: 749mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1019IU | Vitamin C: 5mg | Calcium: 154mg | Iron: 2mg
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