Description
Description A creamy, savory skillet dinner that packs in protein while trimming carbs, featuring a lush tomato-parmesan sauce.
Ingredients
- 3/4 cup chicken bone broth
- 1/2 cup heavy cream
- 1/4 cup whole milk cottage cheese
- 2 Tbsp chopped sun-dried tomatoes
- 2 Tbsp finely grated Parmesan, plus more for serving
- 1 tsp tomato paste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 (6-oz.) boneless, skinless chicken cutlets
- 2 Tbsp all-purpose flour
- 1 tsp Italian seasoning
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp unsalted butter
- 2 garlic cloves, finely chopped
- 1/4 tsp crushed red pepper flakes
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Instructions
- Pat the chicken cutlets dry and season with salt, pepper, and flour mixture.
- Heat olive oil and butter in a skillet and sear chicken until golden, about 5–7 minutes per side.
- Remove chicken and build the sauce by sautéing garlic, then adding broth, cream, cottage cheese, sun-dried tomatoes, tomato paste, Parmesan, and red pepper flakes. Simmer until thickened.
- Return chicken to the skillet, simmer for 2-3 minutes until cooked through.
- Serve with additional sauce and garnish with Parmesan and fresh herbs.
Notes
- Notes
- Blend cottage cheese for a smoother sauce. Add lemon juice for tanginess.