Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Season chicken cutlets with italian seasoning, salt and pepper. Dredge in flour, and shake off any excess flour.
In a skillet, melt butter and heat oil. When shimmering, add the chicken and cook the cutlets on both sides until cooked through. The chicken is done when the internal temperature reaches 165°F/74°C using a kitchen thermometer. This takes 4-5 minutes per side, depending on the thickness of the cutlets. Remove onto a plate and keep warm.
Add garlic, and cook for 30 seconds. Then add the tomato paste and the heavy cream and whisk until well combined. If the sauce is too thick, add a splash of water.
Add parmesan, and stir it in until melted, then add the tomato and let the sauce cook for 2-3 minutes. Have a taste and adjust salt and pepper to your preference.
Add the chicken back in, and spoon the sauce over the chicken. Remove from heat. Garnish with chopped basil and extra parmesan if desired.
- You can buy chicken already sliced into cutlets, or do it yourself to save some money. Boneless chicken thighs can also be used here, just trim the fat and pound them so that they are thin and even.
- Flour can be left out if you'd like. Gluten free all-purpose flour also works well.
- To Store: Keep leftovers in an airtight container for up to 3 days. Reheat in the microwave or in a low skillet. You may need to add a splash of water to thin the sauce if it thickens too much in the fridge.
Calories: 427kcal | Carbohydrates: 12g | Protein: 23g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 633mg | Potassium: 563mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1359IU | Vitamin C: 7mg | Calcium: 115mg | Iron: 1mg