Ingredients
Chicken
- 2 large chicken breasts
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
Sauce & Seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/4 cup chicken broth
- 1/2 teaspoon Dijon mustard
- 3/4 cup heavy/whipping cream
- 1 medium tomato, chopped
- 1/4 teaspoon Italian seasoning
- 1 small handful fresh basil, chopped or torn
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Sprinkle all sides of the chicken with garlic powder and salt & pepper. Dredge the chicken pieces in flour, coating them evenly and shaking off any excess.
- Cook the chicken: Heat olive oil and butter in a skillet over medium-high heat. Once hot, add the chicken cutlets and cook for about 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate, keeping the pan heated.
- Make the sauce base: In the same skillet, add minced garlic, Dijon mustard, and chicken broth. Return the pan to medium heat and let it simmer, stirring for about 30 seconds to scrape up any browned bits from the bottom and blend the flavors together.
- Add cream and tomatoes: Stir in the heavy cream, chopped tomatoes, and Italian seasoning. Allow the mixture to come to a gentle bubble, stirring occasionally to combine well.
- Simmer with chicken: Return the chicken cutlets to the pan, nestling them into the sauce. Add the fresh basil. Continue cooking for another 5 minutes over medium to medium-low heat, allowing the sauce to thicken slightly and the chicken to finish cooking. Adjust heat to prevent vigorous boiling. Season with additional salt and pepper to taste.
Notes
- Do not substitute heavy cream with half-and-half or milk to avoid a thinner sauce and potential curdling due to acidity and heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
