Perfection Marry-Me-Chicken

PERFECTION MARRY-ME CHICKEN
3-4 large, boneless, skinless chicken breasts, cut into cutlets
Salt/black pepper
2 eggs
¼ c. milk
Italian bread crumbs
4 T. olive oil
4 T. butter
3 T. minced garlic
1 c. chicken stock
1 c. heavy cream
½ c. grated parmesan cheese
8 oz. sliced mushrooms
½ c. chopped mixed bell pepper colors (red, orange, yellow)
½ t. oregano
½ t. thyme
1 t. chili flakes
1/3 c. sundried tomatoes, chopped
Fresh basil leaves, garnish

1. Season chicken cutlets with salt and pepper.
2. In a shallow dish, beat eggs and whisk in milk.
3. Place chicken in egg mixture, cover with plastic wrap and refrigerate for at least 2 hours.
4. Remove chicken from egg mixture, let excess drip off and submerge into the Italian bread crumbs and shake off any excess.
5. In large skillet over medium heat, heat olive oil and butter.
6. Add chicken to skillet and cook until you have a nice golden-brown color on each side, about 4-5 minutes per side.
7. Remove to a plate and cover with foil.
8. Add garlic, mushrooms and bell peppers to skillet and cook for about 2 minutes.
9. Add stock, scraping any brown bits stuck at bottom of pan with wooden spoon.
10. Turn heat down to medium and add heavy cream, parmesan cheese.
11. Allow sauce to simmer for a few minutes.
12. Add chili flakes, thyme and oregano. Add salt/pepper if needed.
13. Add sundried tomatoes and simmer until thickened.
14. Garnish with basil leaves and serve over pasta or rice.