What You’ll Need:
Chicken breast – sliced into cutlets. You literally just slice them in half to make them thinner. If you use whole chicken breasts, you’ll need to finish this off in the oven to make sure that they’re cooked through. But I like cutlets better in this recipe.
Flour, salt, and pepper – you will dredge the chicken in flour for that lovely golden and crispy crust.
Olive oil and butter – to brown the chicken I use olive oil and butter for flavor. You can even use the sundried tomato oil for extra flavor. That’s free flavor there!
Garlic – because it makes everything taste better!
Chicken or vegetable stock – I recommend using chicken stock, but if all you have available is vegetable stock then that works perfectly fine.
Heavy cream and parmesan cheese – for a super creamy and flavorful sauce. Do not use single or light cream as it won’t thicken the sauce very well.
Chili flakes, dried oregano, and thyme – for extra flavor.
Sundried tomatoes – what makes this dish so special!
Fresh basil leaves – for garnish.
Complete list of ingredients and amounts can be found in the recipe card below.
