Servings: 6

3 large chicken breasts boneless and skinless, sliced into thin cutlets 3 large chicken breasts boneless and skinless, sliced into thin cutlets
½ teaspoon salt ½ teaspoon salt
¼ teaspoon ground black pepper ¼ teaspoon ground black pepper
6 tablespoons all-purpose flour 6 tablespoons all-purpose flour
2 tablespoons olive oil 2 tablespoons olive oil
2 tablespoons butter 2 tablespoons butter
3 cloves garlic minced 3 cloves garlic minced
1 cup chicken stock 1 cup chicken stock
1 cup heavy cream (double cream in the UK) 1 cup heavy cream (double cream in the UK)
½ cup parmesan cheese grated ½ cup parmesan cheese grated
1 teaspoon chili flakes 1 teaspoon chili flakes
¼ teaspoon oregano ¼ teaspoon oregano
¼ teaspoon thyme ¼ teaspoon thyme
⅓ cup sundried tomatoes chopped ⅓ cup sundried tomatoes chopped
1 tablespoon fresh basil leaves 1 tablespoon fresh basil leaves

Season chicken with salt and pepper, then dredge in flour and shake off any excess.
In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
Brown the chicken (do not overcrowd and work in batches if needed) for 4 to 5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result.  Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result.
To slice chicken breasts into thin cutlets: Place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board.  To slice chicken breasts into thin cutlets: Place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board.
Typically, that is all you need to do! The cutlets should be about ¼ inch in thickness. If they are thicker than that, use a meat mallet to pound them down thinner.  Typically, that is all you need to do! The cutlets should be about ¼ inch in thickness. If they are thicker than that, use a meat mallet to pound them down thinner.
Boneless and skinless chicken thighs can be used in place of chicken breasts, but keep in mind that they take longer to cook.  Boneless and skinless chicken thighs can be used in place of chicken breasts, but keep in mind that they take longer to cook.
When sauteing the garlic, add a little bit of sundried tomatoes oil for more flavor.  When sauteing the garlic, add a little bit of sundried tomatoes oil for more flavor.
Do not use single/light cream as that won’t thicken the sauce enough.  Do not use single/light cream as that won’t thicken the sauce enough.
I recommend buying a block of parmesan cheese and grating it at home. I found that store-bought parmesan cheese doesn’t have much flavor, and doesn’t dissolve well in sauces.  I recommend buying a block of parmesan cheese and grating it at home. I found that store-bought parmesan cheese doesn’t have much flavor, and doesn’t dissolve well in sauces.