01 -
Combine chicken bone broth, heavy cream, cottage cheese, sun-dried tomatoes, Parmesan cheese, and tomato paste in a blender. Puree until smooth. Season with salt and freshly ground black pepper to taste.
02 -
Pat chicken cutlets dry with paper towels. Season all sides with kosher salt and freshly ground black pepper. Sprinkle with flour and Italian seasoning, pressing gently to adhere.
03 -
Heat olive oil in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown on one side, about 5 minutes. Flip and cook the other side until cooked through, about 5 more minutes. Transfer chicken to a plate and let rest for 5 minutes.
04 -
Reduce heat to medium-low. In the same skillet, melt butter. Add chopped garlic and crushed red pepper flakes. Cook while stirring and scraping any browned bits from the skillet bottom until fragrant, about 30 seconds.
05 -
Return the chicken and any accumulated juices to the skillet. Pour the blended sauce over the chicken. Add torn basil leaves. Cook, spooning sauce over the chicken, until the sauce thickens slightly, 5 to 7 minutes. Adjust seasoning with salt and black pepper as needed.
06 -
Divide chicken onto serving plates. Garnish with additional grated Parmesan and fresh basil leaves before serving.