# Sun-dried Tomato One-Pot Chicken ### Ingredients ▢ 3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets ▢ ½ teaspoon salt ▢ ¼ teaspoon ground black pepper ▢ 6 tablespoons (50 grams) all-purpose flour ▢ 2 tablespoons (30 ml) olive oil ▢ 2 tablespoons (28 grams) unsalted butter ▢ 3 cloves garlic minced ▢ 1 cup (240 ml) chicken stock ▢ 1 cup (240 ml) heavy cream (double cream in the UK) ▢ ½ cup (43 grams) parmesan cheese grated ▢ 1 teaspoon chili flakes ▢ ¼ teaspoon oregano ▢ ¼ teaspoon thyme ▢ ⅓ cup sundried tomatoes chopped ▢ 1 tablespoon fresh basil leaves ### Instructions
-
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 4-5 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.