Marry Me Chicken

Combine the flour and seasonings. In a shallow mixing bowl, mix together the flour, sweet paprika, onion powder, dried thyme, and dried basil.

Dredge the chicken. Season the chicken cutlets with salt and pepper, then dredge them in the flour mixture, shaking off any excess.

Cook the cutlets. Melt the butter and heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken cutlets to the hot skillet and cook for about 5 minutes per side, or until browned and cooked through. Remove the chicken from the skillet and transfer it to a plate; keep it covered.

Sauté the garlic. Return the skillet to the burner, add 1 tablespoon olive oil, and stir in the garlic; cook for 15 seconds, or until fragrant.

Deglaze. Stir in the chicken broth and, using a wooden spoon, scrape up any browned bits from the bottom of the skillet. Cook for a minute.

Add in the remaining ingredients. Stir in the heavy cream, grated parmesan cheese, red pepper flakes, salt, and pepper. Reduce the heat to medium-low and simmer the sauce for 2 minutes. Add in the sundried tomatoes and cook for 30 seconds.

Combine and finish. Return the chicken cutlets to the skillet and let them simmer for about 2 minutes, or until the sauce is thickened and the chicken is heated through.

Serve. Remove from heat, garnish with freshly chopped basil, and serve.