Creamy Tomato Chicken

Step 1 -Evenly sprinkle the chicken cutlets with the black pepper and 3/4 teaspoon of the salt.

Step 2 -In a large skillet over medium heat, heat the oil.

Step 3 -Working in two batches, cook the chicken cutlets until they are browned and reach an internal temperature of 165 degrees F, about 2 minutes per side.

Step 4 -Transfer the cooked chicken to a plate and leave the juices in the skillet.

Step 5 -Add the sun-dried tomatoes and the shallot to the skillet over medium heat and cook, while stirring often, until they are fragrant, about 1 minute.

Step 6 -Add the wine and the chicken stock to the tomato mixture and cook while scraping the bottom of the skillet to loosen the browned bits.

Step 7 -Bring the tomato mixture to a boil, stirring occasionally, until the liquid has reduced by two-thirds, about 5 minutes.

Step 8 -Reduce the heat to medium and stir in the whipping cream, the parmesan, the crushed red pepper, and the remaining salt.

Step 9 -Add the chicken and any of its juices from the plate to the sauce mixture and simmer, stirring and swirling the skillet occasionally, until the sauce thickens slightly and the chicken is heated through, about 2 minutes.

Step 10 -Garnish with the basil and serve.