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The viral creamy chicken in a sun-dried tomato and parmesan sauce. Said to be good enough to get you a proposal. Serves 4.
Slice the 600 g chicken breasts into cutlets, season and dust lightly with the flour. Heat the olive oil and butter in a wide pan over medium-high heat and sear for 4 to 5 minutes each side until golden, then lift out.
Lower the heat and cook the 15 g garlic for 1 minute. Add the 80 g sun-dried tomatoes and the red pepper flakes, then pour in the 150 ml chicken stock and scrape the base of the pan.
Stir in the 200 ml cream and the parmesan and simmer for 2 to 3 minutes into a silky sauce.
Return the chicken and any juices, and simmer for 8 to 10 minutes, spooning sauce over, until cooked through to 74°C inside and coated.
Scatter fresh basil over the top and serve with bread or pasta.
