Ingredients:

  • 1.5 lbs chicken breasts, halved lengthwise into thin cutlets
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 28 oz crushed tomatoes (canned)
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh basil leaves, torn
  • 1 tbsp unsalted butter

Instructions:

  1. Pat the chicken cutlets dry with paper towels. Note: Wet chicken won't sear, it will steam
  2. Season both sides evenly with salt, pepper, and garlic powder.
  3. Heat 2 tbsp of olive oil in a large stainless steel or cast iron skillet over medium high heat until it shimmers.
  4. Add chicken and sear for 3–5 minutes per side until a mahogany colored crust forms.
  5. Remove chicken to a plate and set aside.
  6. Reduce heat to medium. In the same pan, add another 1 tbsp of olive oil.
  7. Sauté the minced garlic and red pepper flakes for about 60 seconds until fragrant.
  8. Pour in the crushed tomatoes and dried oregano. Use a wooden spoon to scrape the bottom of the pan to release the browned chicken bits (fond) into the sauce.
  9. Return the chicken and any accumulated juices to the pan.
  10. Simmer gently for 8–10 minutes until the sauce thickens and the chicken reaches an internal temperature of 165°F (74°C).
  11. Remove the pan from the heat. Stir in the unsalted butter and fresh basil leaves until the butter is melted and the sauce is glossy.