0 hours 5 mins
0 hours 40 mins
0 hours 45 mins
1 Tbsp. Sun-Dried Tomato Oil from jar
2 Chicken breast cutlets, thick
2 Garlic cloves, finely minced
3/4 Cup chicken broth
1/2 Cup heavy cream
1/3 Cup Parmesan cheese, grated and room temperature
1 Tbsp. Mascarpone cheese
1/2 Cup sun-dried tomatoes (packed in oil), chopped if pieces are large
1 Tsp. Dried oregano
1/4 Tsp. Calabrian chili pepper flakes
Kosher salt and Freshly ground black pepper
Fresh basil to garnish
Parmesan cheese to garnish (optional)
Cooked Egg noodles to serve (optional)
3) Remove the seared chicken from skillet and set aside. Add the garlic to skillet and cook until fragrant, approximately 1 to 2 minutes. Add in the broth and heavy cream. Stir the liquid and let it warm then add the grated cheese a little at a time, stirring to incorporate after each addition. Add the marscarpone and stir until it melts into the sauce. Then add the sundried tomatoes, oregano and chili flakes. Taste. If it needs salt or pepper, season it now.
4) Bring mixture to simmer, then add the chicken breasts back to the skillet. Turn the chicken a couple of times to coat in the sauce. Let the chicken simmer in the sauce until cooked through. (Chicken should be at a temperature of 165 degrees. Check with a thermometer.) This will take between 10 and 15 minutes depending on the thickness of the chicken.
5) Baste the chicken with the sauce often.
6) Once cooked, serve the chicken and sauce over a bed of cooked egg noodles or pasta shape of your choice. Sprinkle with the basil leaves and extra cheese if you like and let the compliments flow.