Ingredients:

  • 4 (6 oz) Boneless, skinless chicken breasts, halved horizontally to create thin cutlets
  • 1 tsp Dried Italian Herb Mix (Oregano, Basil, Thyme)
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Black Pepper
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Unsalted Butter
  • 1 large Shallot, finely minced
  • 4 cloves Garlic, minced
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio) or extra Chicken Stock
  • 1 cup Low-Sodium Chicken Stock
  • 1 cup Heavy Cream (35% fat)
  • 1/2 cup Sun-Dried Tomatoes, oil-packed, drained and roughly chopped
  • 1/2 cup Freshly grated Parmesan cheese, plus extra for serving
  • 1 tsp Smoked Paprika (optional)
  • 1/2 tsp Red Pepper Flakes (adjust to taste)
  • 2 Tbsp Fresh Basil, roughly chopped, for finishing

Instructions:

  1. Prepare the Chicken: Slice chicken breasts horizontally to create cutlets (approx. 1/2 inch thick). Pat them dry. Combine salt, pepper, and Italian herbs, and season both sides of the chicken cutlets evenly.
  2. Sear the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat until the butter foams. Sear the chicken in batches (do not overcrowd the pan) for 3–4 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C).
  3. Rest: Remove the seared chicken and place it on a clean plate. Cover loosely with foil and set aside.
  4. Sauté Aromatics: Reduce heat to medium. Add the minced shallot to the skillet (using the fat remaining in the pan) and cook for 2 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
  5. Deglaze (Optional): Pour the white wine (if using) into the hot pan. Scrape up any browned bits (fond) from the bottom of the skillet. Cook until the wine is reduced by half (about 2 minutes).
  6. Simmer the Base: Pour in the chicken stock and heavy cream. Stir well. Add the chopped sun-dried tomatoes, smoked paprika, and red pepper flakes. Bring the mixture to a gentle simmer.
  7. Thicken the Sauce: Reduce the heat slightly and continue to simmer gently for 5–7 minutes, stirring occasionally, until the sauce has thickened slightly and coats the back of a spoon.
  8. Add Cheese and Herbs: Remove the skillet from the heat. Stir in the freshly grated Parmesan cheese until fully melted and smooth. Taste the sauce and adjust seasoning (salt and pepper) as needed.
  9. Combine: Return the seared chicken cutlets and any accumulated juices from the resting plate back into the sauce. Baste the chicken lightly with the sauce.
  10. Rest and Serve: Allow the dish to sit for 2–3 minutes off the heat for the flavours to meld beautifully. Sprinkle generously with fresh chopped basil before serving.