This Might Be The Most Underrated Chicken Recipe In America

By Chef Billy Parisi · 40 min

Ingredients

Instructions

1. Gently pound the chicken breasts between parchment paper with the flat end of a mallet to tenderise them. Pat dry, season both sides with salt and pepper, and set aside.
2. Mix the flour with salt and pepper in a shallow dish. Dredge the chicken on both sides, shake off the excess, and rest it on a rack over a sheet tray for 5 to 7 minutes.
3. Heat the olive oil in a large stainless steel pan over medium-high heat until it just begins to smoke gently. Add the chicken and cook without moving for 3 to 4 minutes. Flip, lower the heat to medium, and cook for 6 to 7 minutes more.
4. Set the chicken aside. In the same pan, add 1 tablespoon of butter and the shallot and sauté for 2 to 3 minutes until lightly browned. Stir in the Calabrian peppers and cook for 1 minute.
5. Stir in the garlic and cook for 30 to 45 seconds. Deglaze with the white wine and reduce until only 1 to 2 tablespoons remain.
6. Add the tomato paste and cook, stirring constantly, for 3 to 4 minutes until it turns a rust colour.
7. Add the chicken stock and cream and cook for 3 to 4 minutes. Stir in three quarters of the sun-dried tomatoes and the Parmigiano and simmer over low heat for 2 to 3 minutes until the sauce thickens.
8. Season the sauce with salt and pepper, then stir in the remaining 2 tablespoons of butter, the thyme and the lemon juice.
9. Return the chicken to the sauce with the remaining sun-dried tomatoes and cook over low heat for 2 to 3 minutes until the chicken is hot.
10. Garnish with the chopped basil.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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GarlicCheeseLemonCreamParmesan cheeseChicken breastShallotTomato paste