Tags: dinner - chicken - Gluten Free - GF Dinner - GF Chicken
Active Time: 1 hour
Passive Time: N/A
Serves: 4

Creamy, tomato-heavy chicken dish that pairs perfectly with rice

NY Times

• Boneless, skinless chicken breast: 3 (about 2-2.5 lbs)
• Kosher salt: to taste
• Black pepper: to taste

• All-purpose flour: 1/4 cup

• Olive oil: 3 tbsp

• Butter: 3 tbsp (unsalted)

• Garlic: 3 cloves, minced

• Tomato paste: 1 tbsp

• Oregano: 1/2 tsp dried
• Red pepper flakes: to taste

• Low-sodium chicken stock: 1 cup

• Heavy cream: 1/2 - 3/4 cup

• Parmesan: 1.5 oz grated (about 1/2 cup)
• Sun-dried tomatoes: 1/3 cup (packed in oil)

• Basil: as garnish

• Sub GF flour blend (any) or cornstarch for the all-purpose flour to make GF
• I used about 1 tbsp of red pepper flakes
• Serve with rice or pasta (or GF pasta)

1. Slice each chicken breast in half horizontally and pound to even thickness. Season both sides of the chicken cutlets well with salt and pepper
2. Scatter the flour (or cornstarch) 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. 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. 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
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. Add 1/2 cup of 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. Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top