Ingredients:

  • 4 Boneless, Skinless Chicken Breasts (halved horizontally to create 8 thinner cutlets)
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • ½ cup All-Purpose Flour
  • 3 Tbsp Olive Oil
  • 2 Tbsp Unsalted Butter
  • 3 stalks Celery, very finely diced
  • 1 medium Carrot, very finely diced
  • 4 large cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • ½ cup Dry White Wine or additional Chicken Stock
  • 1 cup Chicken Stock (low sodium)
  • 1 cup Oil-Packed Sun-Dried Tomatoes, drained and rough chopped
  • 1 tsp Dried Oregano
  • ½ tsp Crushed Red Pepper Flakes (optional)
  • 1 cup Heavy Cream (35% fat content)
  • ½ cup Freshly Grated Parmesan Cheese
  • ½ cup Fresh Basil leaves, chiffonade

Instructions:

  1. Prepare Chicken: Pat chicken cutlets dry and season generously with salt and pepper. Lightly dredge the cutlets in flour, shaking off any excess.
  2. Sear the Chicken: Heat 1 Tbsp of olive oil and the butter in the skillet over medium-high heat until shimmering. Sear the chicken in batches for 3–4 minutes per side until golden brown and cooked through. Remove the chicken and set aside, reserving the pan drippings and fond (the crispy browned bits on the bottom).
  3. Sauté the Aromatics: Reduce the heat to medium. Add the remaining 2 Tbsp olive oil to the pan. Add the finely diced celery and carrots. Cook slowly for 8–10 minutes, stirring occasionally, until they are soft, translucent, and deeply fragrant. This slow cooking is essential for replacing the onion's flavour foundation.
  4. Add Garlic and Paste: Stir in the minced garlic and the tomato paste. Cook for 1 minute, stirring constantly, allowing the tomato paste to caramelise and deepen in colour.
  5. Deglaze: Pour in the white wine (or extra stock). Scrape up all the fond from the bottom of the pan using a wooden spoon. Let the wine reduce slightly (about 1 minute).
  6. Simmer the Base: Pour in the chicken stock, add the sun-dried tomatoes, oregano, and red pepper flakes (if using). Bring the mixture to a gentle simmer.
  7. Reduce: Let the sauce simmer, uncovered, for 5–7 minutes, until it has reduced by about a third and thickened slightly.
  8. Add Cream and Cheese: Reduce the heat to low. Stir in the heavy cream. Once the sauce is heated through but not boiling, gradually whisk in the room-temperature grated Parmesan cheese until smooth. Taste and adjust seasoning with salt and pepper.
  9. Return Chicken: Nestle the seared chicken cutlets back into the skillet, spooning the sauce over them. Allow the chicken to warm through for 2–3 minutes.
  10. Garnish and Serve: Sprinkle the dish generously with fresh basil chiffonade just before serving.