- 2 large chicken breasts cut into cutlets
- 3 tablespoons olive oil
- 2 tablespoons butter
- 2-3 tablespoons garlic minced
- 2 cups heavy cream
- 1 cup parmesan
- 1 teaspoon Italian seasoning
- 1 teaspoon chili flakes
- 1 16 ounce jar sun-dried tomatoes chopped
- 1 tablespoon better than boullion chicken flavored
- basil leaves as garnish, optional
Add olive oil and butter to a cast iron skillet. Once hot, add chicken. Cook for 6-8 minutes, flip and cook for an additional 6-8 minutes or until the chicken is done. Remove from pan and set aside.
Prepare sauce by adding garlic and sauteeing until fragrant, about 30 seconds. Pour in heavy cream, tomatoes, and seasonings. Stir well. After it cooks for a few minutes, add the parmesan cheese.
After the cheese has melted, add the chicken back to the pan. Cook for about 5 minutes to reheat the chicken. Serve with extra parmesan cheese, chopped basil and your favorite side dishes.
Calories: 751kcal | Carbohydrates: 7g | Protein: 40g | Fat: 63g | Saturated Fat: 34g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 225mg | Sodium: 528mg | Potassium: 404mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 2135IU | Vitamin C: 2mg | Calcium: 413mg | Iron: 2mg