Directions

• Prepare the Onion
  Slice one brown or yellow onion in half, remove the skins, and dice it into small to medium pieces. Make a horizontal cut before dicing to help break up the layers evenly.
  
• Prepare the Garlic
  Peel five cloves of garlic and grate them into a paste using a microplane or fine grater. Alternatively, crush and finely dice them.
  
• Chop the Herbs
  Finely chop 5 grams of fresh thyme and 5 grams of fresh oregano. If the stems are woody, remove the leaves before chopping.
  
• Prepare the Chicken
  Take three chicken breasts and slice each horizontally to butterfly them. Continue slicing to create two even fillets per breast. Transfer to a bowl and season generously with salt and cracked black pepper. Add 5–10 milliliters of olive oil and rub the seasoning evenly into the chicken.
• Sear the Chicken
  Place a large high-rimmed pan over medium-high heat. Add 40 milliliters of sun-dried tomato oil (or olive oil if preferred). Sear the chicken in batches if necessary for 3½ to 4 minutes per side until golden brown. Remove and set aside in a bowl.
• Sauté the Onions
  In the same pan, add 28 grams of unsalted butter. Once it begins melting, add the diced onions and a little salt. Sauté for 3–4 minutes until golden and slightly translucent, allowing them to absorb the flavors left in the pan.
• Add the Garlic
  Stir in the garlic and cook for 45 seconds to 1 minute, stirring continuously.
  
• Deglaze the Pan
  Pour in 80 milliliters of white wine or chicken stock. Bring to a boil and let it reduce for 1 minute, scraping up any flavorful bits from the pan.
  
• Add Dijon Mustard
  Stir in 20 grams of Dijon mustard and cook for 1 minute until well combined.
  
• Build the Cream Sauce
  Add 180 milliliters of chicken stock and 250 milliliters (1 cup) of thickened cream. Stir in 100 grams of sliced sun-dried tomatoes, 2 grams of dried chili flakes (optional), and freshly grated Parmesan cheese to taste. Add cracked black pepper and mix thoroughly.
• Simmer the Sauce
  Bring the sauce to a heavy simmer, reduce the heat to low, and cook for 6–7 minutes until thickened and well developed.
• Add Fresh Herbs
  Stir in the chopped thyme and oregano and cook for 1 minute to infuse the sauce.
• Add Basil
  Add 15 grams of fresh basil leaves (optional) and stir until just wilted.
  
• Return the Chicken
  Add the chicken and any resting juices back into the pan. Spread the pieces out so they are not stacked. Turn them in the sauce to coat evenly and cook for 1–2 minutes until heated through.
  
• Finish and Melt Cheese
  Add additional Parmesan cheese if desired and more cracked black pepper. Stir gently to melt the cheese into the sauce.
  
• Serve
  Serve the chicken with rice, pasta, potatoes, mash, or vegetables. Spoon plenty of sauce over the top. Garnish with torn fresh basil, extra Parmesan or pecorino if desired, and a few cracks of black pepper.