Makes 4

1. Season 4 Chicken Cutlets

• or Slice Boneless Skinless Breasts in half horizontally

1. Add 2 tbsp Olive Oil to pan
2. Add 2 tbsp Butter too for Flavor
3. Shred a Cup or so of Parmesan Cheese
4. Get the Chicken Cooking in the pan
5. Get Dry Ingredients Ready

• 1 cup Chicken Broth
• 1 cup Heavy Cream
• 1/3 cup Sun Dried Tomatoes
• 1/2 tsp Oregano
• 1/2 tsp Cayenne
• 1/2 tsp Red Pepper Flakes
• 1/2 tsp Thyme
• 2 tbsp Minced Garlic
• 2 tbsp Dijon Mustard
• Shot of Lime Juice
• 1 cup Shredded Parmesan
• 2 tbsp Basil Garnish

1. Once Chicken is Ready (165 F) Set Aside
2. Pour in a cup of Chicken Broth

• Deglaze Pan by scraping sizzling parts of pan smooth

1. Pour a cup of Heavy Whipping Cream
2. Add 1/3 cup of Sun Dried Tomatoes
3. Add in all those Dry Ingredients
4. Give it a shot of Lemon or Lime Juice
5. Stir it all up
6. OPTION 1: Plate Chicken then Spoon on Sauce
7. OPTION 2: Add Chicken back in and Simmer it in the Sauce then serve
8. OPTION 3 Not Pictured: (If you used full size Chicken Breasts) Put entire simmering pan of chicken into the oven 350 F for 30 Minutes to get that chicken to 165 F internal temp