Direction

1. Cut the chicken breasts in half horizontally to make them thinner, leaving you with 4-6 chicken cutlets.
2. Season both sides of the chicken with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken, turning to brown the exterior, approximately 4 minutes on each side. Remove the chicken to a plate and set aside. If you are using a smaller skillet and 6 pieces of chicken, you might need to work in batches for this step.
4. In the same skillet, with the juices and browned bits, add the butter, allowing it to melt, then the garlic. Sauté for 1 minutes until fragrant.
5. Whisk in the flour, making a roux paste. Then slowly pour in the chicken broth, still whisking, until it forms a sauce. Whisk in the cream until fully blended and then the parmesan cheese, still whisking.
6. When the cheese has melted, add the Italian seasoning and return the chicken back to the sauce, turning to coat. Simmer for 10 minutes on the lowest heat.
7. Add the sun dried tomatoes, bacon and crushed red pepper flakes, if desired. Top with the fresh basil.
8. Serve over rice, creamy polenta, pasta or mashed potatoes.
9. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.