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Ingredients
  • 4 ( 3-oz.) chicken breast cutlets (about ½-in. thick)
  • 2 Tbsp. olive oil
  • 3 Tbsp. unsalted butter, divided
  • 1 tsp. kosher salt
  • ½ tsp. ground black pepper
  • 1 large shallot, finely chopped
  • ½ tsp. crushed red pepper
  • 1 tsp. dried oregano
  • 1 tsp. fresh thyme leaves
  • 4 cloves garlic, minced
  • 1 Tbsp. tomato paste
  • ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • ½ cup chicken broth
  • ½ cup sun-dried tomatoes, chopped
  • ½ cup heavy cream
  • ½ cup grated Parmigiano Reggiano, plus more for garnish
  • 1 tsp. balsamic vinegar
  • Basil leaves, for garnish
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