Ingredients:

  • 1.5 lb boneless skinless chicken breasts, sliced into thin cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/4 cup fresh basil leaves, chiffonade
  • 1/2 tsp onion powder

Instructions:

  1. Pat the chicken cutlets dry with paper towels. In a small bowl, mix flour, salt, and pepper.
  2. Dredge each piece of chicken in the flour mixture, shaking off the excess to ensure a thin coating.
  3. Heat olive oil and butter in the skillet over medium-high heat. Once the butter foams, add the chicken. Cook for 3-5 minutes per side until a mahogany-colored crust forms. Remove chicken to a plate and set aside.
  4. In the same pan, add the minced garlic. Sauté for 1 minute until fragrant but not brown.
  5. Pour in the heavy cream, using a whisk to scrape up all the browned bits from the bottom of the pan.
  6. Stir in the onion powder and bring the sauce to a gentle simmer over medium heat for 3-4 minutes until it begins to thicken.
  7. Stir in the Parmesan cheese until melted and smooth.
  8. Stir in the fresh basil (and optional corn/tomatoes if using).
  9. Return the chicken to the pan and spoon the sauce over the breasts to combine.