Ingredients
Equipment
Method
Step-by-Step Instructions
- Season the chicken cutlets generously with salt and pepper. Dredge in flour and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add the chicken cutlets and cook for 4-5 minutes each side until golden.
- Add minced garlic to the same skillet and sauté until fragrant. Deglaze with chicken stock and reduce slightly.
- Stir in heavy cream and parmesan cheese, simmer until the sauce thickens.
- Return the chicken to the skillet, add sun-dried tomatoes and herbs, and simmer for a few more minutes.
- Serve with al dente pasta or rice and garnish with fresh herbs.
Nutrition
Notes
Perfectly seasoned, preheat skillet properly, and gradually add cream to prevent curdling.
