Marry Me Chicken

Cut chicken breasts length-wise to create thin cutlets, and pound to tenderize. Season chicken breasts with salt and pepper to taste

Combine flour, garlic powder, paprika, salt, and pepper in a bowl. Dredge the chicken breasts in the flour mixture shaking off the excess, and transfer to a sheet pan or large plate

Heat the oil in a large pan over medium-high heat. Once hot, reduce the heat to medium and add the butter. Once melted, add the cutlets and cook until golden on one side - about 4 minutes. Flip the chicken and cook the other side until golden - about 3-4 minutes. Transfer the cutlets back to the sheet pan or plate

Reduce the heat to low, add the fresh garlic, and cook until fragrant - 1-2 minutes, then add the tomato paste stirring until the color deepens - about 2 minutes. Add the thyme and red pepper flakes to taste.

Increase the heat to medium, add the chicken stock bringing it to a simmer, and cook until the liquid is reduced by half. Add the heavy cream and stir until incorporated and it thickens slightly - about 3 minutes. Add the parmesan and stir until incorporated. Season to taste.

Place the chicken cutlets back in the pan with the sauce, to warm and coat with sauce - about 4-5 minutes. Remove from heat and scatter the basil on top.

Enjoy!