Ingredients:

  • 4 large chicken breasts (approx. 1.5 lbs), butterflied and pounded to 1/2-inch thickness
  • 0.5 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.75 cup unsalted chicken stock
  • 0.5 cup heavy cream, room temperature
  • 0.5 cup sun-dried tomatoes (packed in oil), drained and julienned
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup fresh basil leaves, chiffonade
  • 0.5 lemon, juiced

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. In a shallow bowl, whisk together the flour, salt, and pepper. Dredge each piece of chicken in the flour, shaking off the excess until a very fine coating remains.
  2. Heat olive oil and butter in a large 12-inch heavy-bottomed skillet over medium-high heat. Once the butter foam subsides, add the chicken in batches. Sear for 4–5 minutes per side until a deep golden crust forms and internal temperature reaches 165°F. Remove chicken to a warm plate.
  3. Reduce heat to medium. In the same skillet, add minced garlic, oregano, and red pepper flakes. Sauté for 1 minute until fragrant. Stir in the sun-dried tomatoes.
  4. Deglaze the pan by pouring in the chicken stock, scraping the bottom with a wooden spoon to release the brown bits (fond). Allow to simmer for 2-3 minutes until the liquid reduces by half.
  5. Slowly whisk in the room-temperature heavy cream and grated Parmesan cheese. Simmer gently for 2-3 minutes until the sauce thickens and becomes velvety.
  6. Return the chicken and any accumulated juices to the pan. Spoon the sauce over the chicken and simmer for 1 minute. Remove from heat, stir in fresh lemon juice and basil, and serve immediately.