Ingredients
- chicken breast 600.0 g
- olive oil 30.0 ml
- garlic 15.0 g
- heavy cream 240.0 ml
- parmesan 50.0 g
- Chicken Bouillon Cube 1.0 pcs
- Water 120.0 ml
- thyme 1.0 tsp
- dried oregano 1.0 tsp
- Chili Flakes 0.5 tsp
- himalayan pink salt 0.5 tsp
- ground black pepper 0.25 tsp
- Sun-dried Tomato 60.0 g
Cooking Instructions
Slicing Step (Safety Warning: Handle raw meat with care): Slice the chicken breasts horizontally into thin cutlets and pat them dry with paper towels.
Season both sides of the chicken cutlets generously with salt and black pepper.
Finely mince the garlic and grate the parmesan cheese.
Searing Step (Safety Warning: Ensure chicken reaches 74°C): Heat olive oil in a large skillet over medium-high heat. Sear the chicken cutlets for 4-5 minutes per side until golden brown, then remove and set aside.
In the same skillet, reduce heat to medium. Add minced garlic and sauté for 1 minute until fragrant. Stir in the sun-dried tomato pesto.
Whisk in the heavy cream, water, and crumbled chicken bouillon cube. Add the thyme, dried oregano, and chili flakes.
Bring the sauce to a gentle simmer. Gradually whisk in the parmesan cheese until the sauce is smooth and slightly thickened.
Place the seared chicken back into the skillet. Spoon the sauce over the cutlets and simmer for 5 minutes until the chicken is cooked through.
Transfer the chicken to plates, spoon plenty of sauce over each portion, and serve immediately.