Creamy Sun-Dried Tomato Chicken

Ingredients

For the Sauce:

¾ cup chicken bone broth
½ cup heavy cream
¼ cup whole milk cottage cheese
2 tablespoons chopped sun-dried tomatoes (about 4 halves)
2 tablespoons finely grated Parmesan, plus more for serving
1 teaspoon tomato paste
Kosher salt and freshly ground black pepper, to taste

For the Chicken:

4 (6-ounce) boneless, skinless chicken cutlets
2 tablespoons all-purpose flour
1 teaspoon Italian seasoning
2 tablespoons extra-virgin olive oil

For Finishing:

1 tablespoon unsalted butter
2 garlic cloves, finely chopped
¼ teaspoon crushed red pepper flakes
½ cup fresh basil leaves, torn, plus more for garnish

Instructions

1. Blend the Sauce:
   In a blender, combine the bone broth, heavy cream, cottage cheese, sun-dried tomatoes, Parmesan, and tomato paste. Blend until smooth. Season with salt and black pepper to taste. Set aside.

2. Prepare the Chicken:
   Pat the chicken dry and season both sides with salt and black pepper. In a small bowl, mix the flour and Italian seasoning. Lightly coat the chicken with the flour mixture, pressing gently to adhere.

3. Sear the Chicken:
   Heat the olive oil in a large skillet over medium-high heat. Working in batches if necessary, sear the chicken for about 5 minutes per side until golden brown. Transfer to a plate and let rest for 5 minutes.

4. Build the Sauce:
   Reduce the heat to medium-low and melt the butter in the same skillet. Add the garlic and red pepper flakes, stirring and scraping up any browned bits, until fragrant (about 30 seconds).

5. Simmer and Finish:
   Return the chicken and any juices to the skillet. Add the torn basil and pour in the blended sauce. Cook for 5 to 7 minutes, spooning the sauce over the chicken as it thickens. Adjust seasoning with salt and black pepper if needed.

6. Serve:
   Plate the chicken with plenty of sauce. Garnish with additional Parmesan and fresh basil. Serve warm and enjoy!