Begin by preparing your chicken. Cut the chicken breasts in half lengthwise to create four thinner cutlets. This will help them cook evenly and more quickly. Season the cutlets with garlic powder, salt, and pepper to enhance the flavor.
Next, coat each chicken cutlet in flour. This step is crucial as it gives the chicken a beautiful golden crust when cooked. Make sure each piece is evenly coated.
In a large skillet, heat the olive oil and butter over medium-high heat. Wait until the mixture is hot and fragrant, ensuring a nice sear on your chicken.
Once the oil and butter are hot, carefully add the chicken cutlets to the skillet. Cook them for about four to five minutes on each side. You’re looking for a lovely golden color, which indicates they are cooked through. Once done, remove the chicken from the skillet and place it on a plate.
Now it’s time to build the sauce. In the same skillet, add the minced garlic, Dijon mustard, and chicken broth. Stir these ingredients together, letting them bubble for about thirty seconds. This helps to scrape up the delicious browned bits from the bottom of the pan, adding more flavor to your sauce.
Next, pour in the heavy cream, adding a touch of luxury to the sauce. Stir in the chopped tomatoes, Italian seasoning, and basil. This mixture should start bubbling gently, creating a rich and flavorful sauce.
After the sauce reaches that lovely bubbling state, return the cooked chicken cutlets back into the pan. Let them simmer in the sauce for another five minutes. This allows the chicken to absorb those wonderful flavors while the sauce thickens slightly.
Monitor the heat, reducing it if necessary to prevent the sauce from boiling too vigorously. You may need to adjust the salt and pepper to taste, ensuring everything is seasoned perfectly.
Once the chicken is cooked through and the sauce is thickened to your liking, remove the skillet from the heat. The dish is now ready to serve! A sprinkle of fresh basil on top adds an extra touch of freshness.
