Ingredients

How to make it

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

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