Instructions

• If not already done, slice the 2 very large chicken breasts lengthwise into 4 cutlets (570 g / 20 oz total). Pat the cutlets dry with paper towels and season both sides with ½ teaspoon salt and ¼ teaspoon black pepper.
• Remove the sun-dried tomatoes from their jar, chop to measure ⅓ cup (60 g), and reserve the jar oil. Measure out 3 tablespoons of the reserved oil (this is the oil called for in the ingredients).
• Heat a large frying pan over medium heat and add the 3 tablespoons of reserved oil. Warm until the oil is shimmering.
• Add the chicken cutlets in a single layer (work in batches if needed). Sear undisturbed for about 5 minutes on the first side, until golden. Flip and sear the other side for about 5 minutes, until golden and cooked through. Transfer the chicken to a plate and cover to keep warm.
• Reduce the heat to medium-low. Add the 3 cloves minced garlic to the pan with the leftover oil and cook, stirring, for about 1 minute, until fragrant (do not let the garlic burn).
• Pour in ¾ cup (180 ml) chicken broth and scrape any browned bits from the bottom of the pan with a spatula to deglaze, stirring for about 1 minute.
• Add ⅔ cup (160 ml) heavy cream, ½ cup (50 g) finely grated Parmesan, 1 teaspoon paprika, 1 teaspoon dried oregano, and ½ teaspoon dried thyme. Stir to combine and bring the mixture to a gentle simmer. Cook, stirring occasionally, for 3–4 minutes until the sauce thickens slightly.
• Stir in the ⅓ cup (60 g) chopped sun-dried tomatoes, then return the chicken cutlets to the pan. Spoon the sauce over the chicken to coat.
• Let everything simmer gently for another 4–5 minutes so the chicken reheats and the sauce thickens to your liking. Taste and adjust seasoning with additional salt and pepper if desired.
• Remove from heat, sprinkle with 1 tablespoon chopped fresh basil, and serve.