Creamy Tomato and Herb Chicken Skillet

Ingredients

• 2 pounds boneless, skinless chicken breasts, sliced into 1-inch thick cutlets
• 2 tablespoons neutral oil, such as grapeseed or avocado
• 3 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 can 28-ounce crushed San Marzano tomatoes
• 1 cup heavy cream
• 2 teaspoons dried oregano
• 1/2 cup fresh basil leaves, torn
• 1/2 cup grated Parmesan cheese

Method

1. 1Pat the chicken cutlets completely dry with paper towels and season both sides liberally with salt and black pepper.
2. 2Heat the oil in a large heavy-bottomed skillet over medium-high heat until it shimmers.
3. 3Sear the chicken in batches for 3 to 4 minutes per side until deeply browned and just cooked through, then remove to a plate.
4. 4Melt 1 tablespoon of butter in the same skillet and sauté the garlic for 30 seconds until fragrant.
5. 5Stir in the tomato paste and cook for 1 minute to darken its color before adding the crushed tomatoes and oregano.
6. 6Simmer the sauce for 8 minutes, then stir in the heavy cream and the remaining butter until the liquid thickens into a pale orange sauce.
7. 7Return the chicken and any resting juices to the pan to warm through for 2 minutes.
8. 8Finish by folding in the Parmesan cheese and fresh basil immediately before serving.

Nutrition per serving