Baskadia

INGREDIENTS

Yield:4 servings

• 3large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2¼ pounds total), patted dry
  

• Kosher salt (such as Diamond Crystal) and black pepper
  

• ¼cup all-purpose flour
  

• 3tablespoons extra-virgin olive oil, plus more as needed
  

• 3tablespoons unsalted butter
  

• 3garlic cloves, chopped
  

• 1tablespoon tomato paste
  

• ½teaspoon dried oregano
  

• Red-pepper flakes, to taste
  

• 1cup low-sodium chicken stock
  

• ½ to ¾cup heavy cream
  

• ½cup (1½ ounces) grated Parmesan
  

• ⅓cup sliced sun-dried tomatoes, packed in oil
  

• Fresh basil, for serving
  

• PREPARATION
  

  1. Step 1
     

     If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets (see Tip). Season both sides of the chicken cutlets well with salt and pepper.
     

  2. Step 2
     

     Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer.
     

  3. Step 3
     

     Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan.
     

  4. Step 4
     

     Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste.
     

  5. Step 5
     

     Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.
     

  6. Step 6
     

     Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce.
     

  7. Step 7
     

     Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top.
     

  TIP
  

  • To make it easier to slice into cutlets, place the chicken breasts in the freezer for 20 minutes.