Ingredients:

  • 1.5 lbs (680g) Boneless, skinless chicken breasts, sliced into even cutlets
  • 1/2 cup (60g) All-purpose flour
  • 1 tsp (5g) Smoked paprika
  • 1/2 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 2 tbsp (30ml) Extra virgin olive oil
  • 3 cloves Garlic, minced
  • 1/2 cup (120ml) Low-sodium chicken bone broth
  • 1/2 cup (120ml) Half-and-half
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 1/3 cup (55g) Sun-dried tomatoes, packed in oil, drained and chopped
  • 1 tsp Dried oregano
  • 1/2 tsp Red pepper flakes
  • 1/4 cup Fresh basil leaves

Instructions:

  1. Dredge the chicken cutlets in a mixture of all-purpose flour, smoked paprika, salt, and pepper, shaking off any excess.
  2. Heat the extra virgin olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Sear the chicken for 4–5 minutes per side until a mahogany crust forms and internal temperature reaches 165°F (74°C). Remove chicken and set aside.
  3. Reduce heat to medium. In the same pan, add the minced garlic and sauté briefly until fragrant, being careful not to burn the aromatics.
  4. Deglaze the pan with chicken bone broth, using a spatula to scrape up the caramelized brown bits (fond) from the bottom of the skillet.
  5. Stir in the sun-dried tomatoes, dried oregano, and red pepper flakes. Pour in the half-and-half, maintaining a low simmer to prevent curdling.
  6. Whisk in the freshly grated Parmesan cheese until the sauce is melted, glossy, and emulsified.
  7. Return the chicken to the pan, spooning the sauce over the cutlets. Garnish with fresh basil leaves before serving.