I was at my book club meeting with some friends and we were talking about what we were making for dinner. One of my friends mentioned this recipe that I had never heard of before. We have made this quite a few times now, and even served it to family. The kids really like it but it is a bit spicy, so keep that in mind with the crowd you are serving it to. Perfect with pasta and a salad.

Ingredients
3 large chicken breast, boneless and skinless
1/2 tsp salt
1/4 tsp ground black pepper
6 tbsp all purpose flour
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 cup chicken stock
1 cup heavy cream
1/2 cup Parmesan cheese, grated
1 tsp chili flakes
1/4 tsp oregano
1/4 tsp thyme
1/3 cup sundried tomatoes, chopped
1 tbsp fresh basil leaves

Cut chicken into 6 pieces. Pound thin. (as a replacement, you could use chicken tenders).

Season chicken with salt and pepper, then dredge in flour and shake off the excess.

In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.

Brown the chicken (do not overcrowd the pan) and work in batches. Cook 4 – 5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover and set aside.

Saute the garlic for a minute or until it’s fragrant. Add the chicken stock, and de-glaze the pan scraping any bits stuck to the pan.

Adjust the heat to medium-low and add the heavy cream and the Parmesan. Allow the sauce to simmer for a couple minutes, then season with the chili flakes, thyme and oregano. Season with salt and pepper and add sundried tomatoes. Put the chicken back into the sauce and let simmer until the sauce thickens for a few minutes.

Garnish with chopped fresh basil leaves and serve warm over pasta.