Method:

• Begin by slicing the chicken breasts lengthwise into four cutlets. If you prefer thinner pieces, you can gently pound them with a meat mallet to ensure even cooking. Season each cutlet with salt and black pepper on both sides.
• In a large skillet, heat the olive oil (preferably the oil from the sundried tomatoes) over medium-high heat. Once hot, add the chicken cutlets to the skillet, cooking for about 4-5 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
• In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the chicken broth, scraping any browned bits from the bottom of the pan for added flavor.
• Once the broth has simmered for a minute, stir in the heavy cream, followed by the grated parmesan cheese. Mix until the cheese is melted and the sauce is creamy. Season with paprika, dried oregano, and dried thyme.
• Add the chopped sundried tomatoes into the sauce, stirring to combine. Let the sauce simmer for another 2-3 minutes until slightly thickened.
• Carefully add the chicken cutlets back into the skillet, spooning the sauce over them to ensure they are well coated. Allow the chicken to warm through in the sauce for another minute.
• Finish off the dish by sprinkling fresh chopped basil on top. Serve hot, and enjoy the delightful flavors of Keto Marry Me Chicken!