Chicken in a Creamy Parmesan and Sundried Tomato Sauce

• Gluten free

• Meat

  • 4 (~6 ounce skinless and boneless chicken breasts, skinless and boneless

• Produce

  • 1/4 cup Basil, fresh
  • 2 cloves Garlic
  • 1/4 cup Sundried tomatoes, oil packed

• Canned Goods

  • 3/4 cup Chicken broth

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 1/2 cup Heavy/whipping cream
  • 1/4 cup Parmigiano reggiano

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on closetcooking.com

Description

Ingredients

• 1 tablespoon oil
• 4 (~6 ounce) skinless and boneless chicken breasts, pounded thin
• 2 cloves garlic, chopped
• 1/4 teaspoon red pepper flakes
• 1/4 cup dry white wine (or chicken broth)
• 3/4 cup chicken broth
• 1/2 cup heavy/whipping cream
• 1/4 cup oil packed sundried tomatoes, chopped
• 1/4 cup parmigiano reggiano (parmesan), grated
• salt and pepper to taste
• 1/4 cup fresh basil, thinly sliced (or 1 teaspoon dried basil)

Directions

• Heat the oil in a pan over medium-high heat, add the chicken and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.
• Add the garlic and red pepper flakes and saute until fragrant, about a minute.
• Add the wine and deglaze the pan.
• Add the broth, cream, sundried tomatoes and parmesan, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 minutes.
• Mix in the chicken along with any juices, season with salt and pepper to taste, remove from heat and mix in the basil.

Nutrition