Instructions

Cook the chicken:

1. Preheat a stainless steel or enameled cast-iron skillet over medium heat, then add olive oil and 2 Tbsp. butter to the skillet.
2. As the butter melts, season the chicken cutlets with salt and black pepper.
3. Add the chicken cutlets to the skillet and cook until the outsides are lightly browned and the interior reaches a temperature of 165°F (approximately 2-3 minutes on each side). Transfer the chicken to a plate.
4. Cover with aluminum foil to keep warm. Do not wipe skillet clean.

Make the sauce:

1. Add shallot, red pepper flakes, oregano, and thyme to the skillet and cook until the shallot starts to soften, about 3 minutes.
2. Add garlic and sun-dried tomatoes to the skillet and cook 1 minute, or until the garlic becomes fragrant.
3. Add tomato paste to the skillet and stir to coat the vegetables. Cook 1 minute, or until fragrant.
4. Pour the white wine and chicken broth into the skillet and cook, scraping up any flavorful bits from the bottom of the skillet.
5. Reduce the heat to medium-low and add the heavy cream to the skillet.
6. Stir to combine and simmer until the sauce begins to thicken, about 2 minutes.
7. Add the chicken back to the sauce.
8. Return the chicken cutlets to the skillet and simmer in the sauce until the sauce clings to the chicken (about 4 minutes).
9. Remove the skillet from the heat and stir in the grated Parmigiano Reggiano.
10. Add the remaining tablespoon of butter and the balsamic vinegar to the skillet and stir until the butter fully melts into the sauce.
11. Garnish with grated Parmigiano Reggiano and fresh basil leaves.