– 2 large boneless and skinless chicken breasts – 1/2 tsp salt & 1/2 tsp black pepper – 4 tbsp flour – 2 tbsp olive oil – 2 tbsp butter – 3 cloves of garlic – 1 cup chicken stock – 1 cup heavy cream – 1/2 cup grated parmesan cheese – 1 tsp chili flakes – 1/2 tsp thyme – 1/2 tsp oregano – 1/3 cup sundried tomatoes (sliced) – a handful of fresh basil leaves
Add in the seasoned chicken breast and cook for 5 minutes on each side. Transfer chicken to a plate.
Sprinkle flour on each side of the chicken cutlets and shake off the excess. Heat a large skillet over medium heat and add the butter and olive oil.
Add in your seasonings (chili, thyme, and oregano) and the sundried tomatoes and let the sauce simmer for another 2 minutes to combine all of the flavors.
Return the chicken back into the skillet and cook for additional 4-5 minutes until the chicken is fully cooked. Use a spoon to cover the chicken fully in the sauce.