Ingredients:

  • 1.5 lbs chicken breast, sliced into thin cutlets
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 2 tbsp all-purpose flour
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 0.25 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup basil pesto
  • 0.25 cup parmesan cheese, freshly grated
  • 1 pinch red pepper flakes

Instructions:

  1. First, pat your 1.5 lbs of chicken breast completely dry with paper towels. Season with 0.5 tsp sea salt and 0.25 tsp cracked black pepper, then dredge lightly in 2 tbsp of flour.
  2. Heat 2 tbsp olive oil and 1 tbsp butter in the pan until the butter stops foaming. Place the chicken in the pan. Cook 4-5 mins until the edges are white and the bottom is deeply golden.
  3. Remove the chicken to a plate. In the same pan, add the 3 cloves of minced garlic. Sauté for 30 seconds until fragrant but not browned.
  4. Pour in the 0.25 cup of chicken broth, scraping the bottom of the pan to release the brown bits.
  5. Reduce the heat to medium low and pour in 1 cup of heavy cream. Let it simmer for 2 mins until it starts to coat the back of a spoon.
  6. Whisk in 0.5 cup basil pesto and 1 pinch red pepper flakes. Return the chicken and any juices to the pan. Simmer for 3 mins until the sauce is bubbling and thick.
  7. Turn off the heat entirely. Sprinkle 0.25 cup freshly grated parmesan over the top. Stir gently until the cheese has vanished into the sauce. Serve immediately while the sauce is at its most lustrous.