Ingredients
680 g skinless, boneless chicken breasts
5 ml salt
5 ml paprika
5 ml Italian seasoning
45 ml extra virgin olive oil
1 shallot
4 cloves garlic, minced
30 g tomato paste
794 g crushed tomatoes
120 ml chicken broth
2.5 ml Calabrian chile paste
salt, to taste
15 g fresh basil, roughly chopped
120 ml half-and-half
Directions
Step 1
Cut the chicken breasts in half horizontally to create cutlets. Season the chicken with salt, Italian seasoning, and paprika.
Step 2
In a large skillet over medium-high heat, heat 30 ml of oil. Once hot, brown the chicken on both sides until golden brown, about 3 minutes per side. Remove the chicken from the skillet and keep it warm.
Step 3
Add the remaining olive oil to the same skillet, add the shallot, and sauté until soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook for 2 minutes.
Step 4
Add the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer until the sauce is reduced and slightly thickened, for 10 to 15 minutes. Season the sauce with Calabrian chile paste and salt; stir in the basil and half-and-half.
Step 5
Return the chicken with any accumulated juices to the skillet, and simmer the chicken in the sauce until an instant-read thermometer, inserted near the center of the chicken, reads 165°F (74°C), 3 to 5 minutes. Remove the skillet from the heat and serve immediately.