Ingredients

The following ingredients have 4 Servings
  • 6 chicken breast cutlets
  • salt and fresh ground black pepper, (to taste)
  • ⅓ cup all purpose flour, (coconut flour works great, too)
  • ½ teaspoon sweet paprika
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • 3 tablespoons butter
  • 2 tablespoons olive oil, (divided)
  • 4 cloves garlic, (minced)
  • 1 cup low sodium chicken broth
  • 1 cup heavy cream
  • ⅓ cup grated parmesan cheese
  • 1 teaspoon crushed red pepper flakes
  • salt and fresh ground black pepper, (to taste)
  • ⅓ cup sun-dried tomatoes in oil, (chopped)
  • chopped fresh basil, (for garnish)

Instruction

  • Season chicken cutlets with salt and pepper.
  • In a shallow mixing bowl combine flour, sweet paprika, onion powder, dried thyme, and basil.
  • Dredge the chicken cutlets in the flour mixture and shake off any excess.
  • Melt butter and heat 1 tablespoon olive oil in a large skillet set over medium heat.
  • Add the chicken cutlets to the hot skillet and cook for about 5 minutes per side, or until browned and cooked through.
  • Remove chicken from the skillet and transfer to a plate; keep covered.
  • Return skillet to the heat; add a tablespoon of olive oil and stir in the garlic; cook for 15 seconds, or until fragrant.
  • Stir in the chicken broth and, using a wooden spoon, scrape up any browned bits from the bottom of the skillet. Cook for a minute.
  • Stir in the heavy cream, grated parmesan cheese, red pepper flakes, salt, and pepper.
  • Decrease heat to medium-low and let sauce simmer for 2 minutes.
  • Add in the sundried tomatoes and cook for 30 seconds.
  • Return chicken cutlets to the skillet and let simmer for about 2 minutes, or until sauce is thickened and chicken is heated through.
  • Remove from heat.
  • Garnish with basil.
  • Serve.