INGREDIENTS 3 boneless, skinless chicken breasts, or 6 chicken cutlets salt and pepper ¼cup all-purpose flour 3 tbsp EVOO 3 tbsp butter 3 garlic cloves, chopped 1 tbsp tomato paste ½ tsp dried oregano Red-pepper flakes 1cup hicken stock ½ to ¾cup heavy cream ½cup grated Parmesan ⅓cup sliced sun-dried tomatoes, packed in oil
Slice each chicken breast iso you end up with a total of 6 cutlets (see Tip). Season both sides with salt and pepper. Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. Add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Transfer the cutlets to a plate or sheet pan.Reduce the heat to low, add the garlic and cook. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste. Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes. Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce. Place the chicken back in the pan to warm through, about 4 minutes.
