Ingredients:

  • 1.5 lb boneless skinless chicken breasts, sliced into thin cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 3 tbsp tomato paste
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1/4 cup sun-dried tomatoes, chopped

Instructions:

  1. Pat your chicken cutlets dry with paper towels. Note: Moisture on the surface prevents a good sear.
  2. Mix the flour, salt, pepper, and garlic powder in a small bowl.
  3. Coat each cutlet lightly in the flour mix, then shake off the extra. You want a dusting, not a breading.
  4. Heat the olive oil and butter in your skillet over medium high heat. Wait until the butter foams and starts to smell nutty.
  5. Sear the chicken for 3–5 minutes per side until golden brown and crusty. Move them to a plate for now.
  6. Turn the heat down to medium. Toss in the minced garlic and sauté for about 30 seconds. Don't let it burn, or it'll turn bitter.
  7. Stir in the tomato paste. Cook it for 2 minutes, stirring constantly, until it turns a deep brick red.
  8. Pour in the chicken broth. Use your whisk to scrape all those brown bits off the bottom of the pan.
  9. Stir in the heavy cream and oregano. Bring the mixture to a gentle simmer.
  10. Stir in the Parmesan and chopped sun dried tomatoes until the sauce is smooth.
  11. Add the chicken and any juices from the plate back into the pan. Simmer for 2–3 minutes until the sauce thickens and the chicken is cooked through.