- 2 large boneless, skinless chicken breasts, sliced into thin cutlets
- salt
- pepper
- 2 T olive oil
- 2 T butter
- 3 cloves garlic, minced
- 1 t red pepper flakes
- ¼ t oregano
- ¼ t thyme leaves
- 1 c chicken stock
- ⅓ c sundried tomatoes, chopped
- 1 c heavy cream
- ½ c shredded parmesan cheese
- 1 T fresh basil leaves, cut into thin strips (chiffonade)
STOVETOP INSTRUCTIONS
Season the chicken breast cutlets on each side with salt and pepper. In a large skillet, heat the oil and butter on medium heat. Working in batches if needed, add the chicken and cook for 5-6 minutes. Turn them over and cook an additional 3-4 minutes. Avoid picking them up to check if they’re cooking before the time is up—they’ll stick to the pan until they’ve cooked sufficiently. Remove the chicken to a plate and set aside.
Add the garlic, red pepper flakes, oregano, and thyme into the pan and stir (there should still be a fair amount of oil and butter left). Cook a minute or two and then add the chicken broth and sundried tomatoes. Bring the mixture to a boil, stirring often, then add the parmesan, cream, and basil. Stir until well-mixed and add the chicken back in, covering with the sauce. Cook until everything is heated through.
Serve over pasta, mashed potatoes, or rice. Garnish with more parmesan cheese or basil, if desired.
INSTANT POT INSTRUCTIONS
Set the Instant Pot to Sauté. Once it is hot, add the oil and butter. Season the chicken breast cutlets on each side with salt and pepper, then place them in the pot. You may have to do this in 2-3 batches, so each is able to have contact with the bottom to sear. Cook the chicken for 5-6 minutes. Turn them over and cook an additional 3-4 minutes. Avoid picking them up to check if they’re cooking before the time is up—they’ll stick to the pot until they’ve cooked sufficiently. Remove the chicken to a plate and set aside.
Add the garlic, red pepper flakes, oregano, and thyme into the pressure cooker and stir (there should still be a fair amount of oil and butter in the bottom). Cook a minute or two and then add the chicken broth and sundried tomatoes. Stir well, scraping the bottom of the pot to deglaze. Bring the mixture to a boil (still on the Sauté setting), then turn off pot and add the chicken back in, pushing under the liquid as much as possible. Lock on the Instant Pot cover. Pressure cook on high for eight minutes and then quick release the pressure.
Remove the chicken to a plate again and set aside. Set the Instant Pot to Sauté and add the parmesan, cream, and basil. Stir until well-mixed and add the chicken back in, covering with the sauce. Cook until everything is heated through.
Serve over pasta, mashed potatoes, or rice. Garnish with more parmesan cheese or basil, if desired.
