Description
Pan‑seared chicken cutlets in a luscious garlic‑cream sauce with fresh tomatoes and basil.
Ingredients
Units
Scale
- 2 large chicken breasts (halved lengthwise into 4 cutlets)
- 1/4 tsp garlic powder
- Salt & pepper, to taste
- Flour, for dredging
- 1 Tbsp olive oil
- 1 Tbsp butter
- 3 cloves garlic, minced
- 1/4 cup chicken broth
- 1/2 tsp Dijon mustard
- 3/4 cup heavy cream
- 1 medium tomato, chopped
- 1/4 tsp Italian seasoning
- Small handful fresh basil, chopped/torn
Instructions
- Halve chicken breasts lengthwise to make 4 thin cutlets. Season with garlic powder, salt & pepper, then dredge in flour.
- Heat olive oil and butter in a skillet over medium‑high heat. Sear chicken about 4–5 min per side until golden. Transfer to a plate.
- Add minced garlic, Dijon mustard, and chicken broth to the skillet. Bring to a bubble and scrape browned bits.
- Stir in heavy cream, chopped tomato, Italian seasoning, and basil.
- Return chicken to skillet, simmer until cooked through (165 °F) and sauce thickens.
- Season with additional salt & pepper if needed, serve hot.
Notes
- Cutting breasts thin ensures faster, even cooking.
- Chicken is done when internal temperature reaches 165 °F.
- Substitute white wine for broth if desired.
- Spinach can be added near end of cooking.
- Best served immediately—leftovers keep 3–4 days in fridge.
Nutrition
- Serving Size: 1 cutlet with sauce (approx. 1 cup)
- Calories: Approx. 450 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 120 mg