Ingredients:

  • 4 boneless, skinless chicken breasts (or 8 thin cutlets)
  • Salt and black pepper to taste
  • 1 teaspoon Italian Seasoning Blend
  • 2 tablespoons Olive Oil
  • 1 tablespoon Unsalted Butter
  • 4 cloves Garlic, minced finely
  • 1/2 cup Sun-Dried Tomatoes (drained and chopped)
  • 1/4 cup Dry White Wine (Optional, for deglazing)
  • 1/2 cup Low Sodium Chicken Broth
  • 1 cup Heavy Cream (35% fat)
  • 1/2 cup Freshly Grated Parmesan Cheese (plus extra for garnish)
  • 2 tablespoons Fresh Basil, chopped

Instructions:

  1. Season the chicken cutlets generously on both sides with salt, pepper, and Italian seasoning.
  2. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Sear the chicken in batches for 4–5 minutes per side until deeply golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken and set aside on a warm plate, leaving any rendered fat in the pan.
  3. Reduce heat to medium. Add butter to the pan. Sauté minced garlic and chopped sun-dried tomatoes for about 1 minute until fragrant, being careful not to burn the garlic.
  4. If using wine, pour it in and scrape up any browned bits (fond) from the bottom of the pan. Let it bubble and reduce by half (about 1 minute).
  5. Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer.
  6. Reduce heat to low. Stir in the Parmesan cheese until fully melted and the sauce has thickened slightly. Taste and adjust seasoning (salt/pepper).
  7. Return the seared chicken to the skillet, nestling it into the sauce. Spoon sauce over the top. Simmer gently for 2–3 minutes to heat the chicken through and allow the flavours to meld.
  8. Stir in most of the fresh basil just before serving. Garnish with extra Parmesan and remaining basil. Serve over cauliflower mash or zucchini noodles.