Marry Me Chicken

If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets

Season both sides of the chicken cutlets well with salt and pepper

Scatter the flour on a large plate and coat the cutlets, shaking off the excess

Transfer the cutlets to a sheet pan or large plate in a single layer

Heat the oil in a large pan over medium-high

Once hot, reduce the heat to medium and add the butter

As soon as it melts, add the cutlets and cook until golden on one side

Flip the chicken and cook the other side until golden, doing this in batches if needed and adding more oil if needed

Transfer the cutlets to a plate or sheet pan

Reduce the heat to low, add the garlic and cook, stirring often, until fragrant

Add the tomato paste, stirring until the color deepens

Add the oregano and red-pepper flakes, to taste

Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half

Add ½ cup of the cream and warm through, stirring, until it thickens slightly, watching closely and reducing the heat if necessary to maintain a gentle simmer

Stir in the Parmesan and the sun-dried tomatoes

Add more cream, if you like, and season the sauce

Place the chicken back in the pan to warm through

Remove from the heat and scatter basil on top