Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp red pepper flakes
  • 1 cup fresh basil leaves, chiffonade
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels and season both sides with salt and pepper.
  2. Heat olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until it shimmers.
  3. Add chicken in a single layer and sear for 3–5 minutes per side without moving them, until a mahogany-colored crust forms. Remove chicken to a plate and set aside.
  4. Lower the heat to medium and melt the butter into the remaining chicken juices.
  5. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
  6. Stir in the tomato paste and cook for 2 minutes, stirring constantly, until the paste turns a deep brick red.
  7. Stir in heavy cream and parmesan cheese to create a stable emulsion, then return the chicken to the pan to coat in the sauce.
  8. Remove from heat and stir in fresh basil leaves and lemon juice to preserve the bright flavor and color.