Ingredients

• 2 ea chicken breasts, cutlets
• 2 C cremini mushrooms
• 6 T flour
• 3 cl garlic, minced
• 1 C chicken stock
• 1 C heavy cream
• 1/2 C Parmigiano, grated
• 1 t chili flakes
• 1/4 t oregano
• 1/4 t thyme
• 1/3 C sundried tomatoes, chopped
• 1 T fresh basil leaves
• pasta or rice, cooked

Instructions

1. Season the cutlets, dredge through flour, brown in a skillet, then set aside. Saute the mushrooms, then set aside.
2. Saute the garlic until fragrant, add the stock to deglaze the pan, then add the cream and cheese. Simmer, then add the chili flakes, thyme, and oregano.
3. Season to taste, add the tomatoes, the cutlets, and the mushrooms and simmer to thicken the sauce.
4. Plate over pasta or rice, garnish with the basil, and serve hot.

adapted from: www.littlesunnykitchen.com

Contributed by: Skip