Everyone loves an easy, mouthwatering chicken dish! This dish is easy to prepare and has an impressive presentation.

34 chicken breasts split in half like a butterfly
1/4 C flour
salt and pepper
3 cloves of garlic
1 C chicken broth
1 C heavy cream
1/2 C parmesan cheese
1 tsp chili flakes
1/4 tsp oregano
1/4 tsp thyme
1/3 C chopped sun dried tomatoes
Fresh basil for garnish

Heat a large skillet with 2 Tbsp butter and 2 Tbsp oil. Dredge chicken in flour and place in pan. Salt and pepper to taste. Cook each side 45 minutes until golden brown. Remove chicken from pan and set aside. Put garlic in pan and then chicken broth and scrape any brown bits up. Add heavy cream, chili flakes, oregano and thyme. Stir to combine, bring to a simmer and then add parmesan cheese. Add chicken back into skillet and cook for another 5 minutes. Chicken should reach an internal temperature of 160°. Serve over a bed of pasta, potatoes or rice. Enjoy!

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