Marry Me Chicken

Slice the 2 large chicken breasts horizontally to create 4 thinner cutlets. If necessary, pound them gently to an even 1/2-inch thickness.

In a shallow dish, mix 1/2 cup all-purpose flour with 1 tsp salt and 1/2 tsp black pepper. Dredge the chicken cutlets in the flour mixture, shaking off any excess.

In a large skillet over medium-high heat, melt 2 tbsp olive oil and 2 tbsp unsalted butter. Sear the chicken for 4-5 minutes on each side until golden brown and cooked through (internal temperature of 165°F). Transfer chicken to a plate and set aside.

Reduce heat to medium. Add 3 minced garlic cloves to the pan juices and sauté for 1 minute until fragrant, being careful not to burn.

Deglaze the pan with 1 cup chicken broth, scraping up the browned bits (fond) from the bottom of the pan with a wooden spoon. Let it simmer for 3 minutes to reduce slightly.

Reduce heat to low. Stir in 1 cup heavy cream, 1/2 cup parmesan cheese, 1/2 tsp red pepper flakes, 1/2 tsp dried oregano, and 1/3 cup chopped sun-dried tomatoes. Simmer gently for 3-4 minutes until the sauce thickens slightly.

Return the chicken cutlets to the skillet, spooning the sauce over them to coat. Let them warm through for 2 minutes.

Garnish with 1/4 cup chopped fresh basil before serving immediately.