Creamy Tomato Italian Parmesan Chicken

• Meat

  • 4 Chicken breasts

• Produce

  • 2 cloves Garlic
  • 1 Onion, small

• Condiments

  • 1 (15 ounce can Tomato sauce

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Heavy cream
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup Parmesan cheese

• Deli

  • 1 tsp Mccormick italian seasoning herb grinder

Found on therecipecritic.com

Description

Ingredients

• 2 Tablespoons olive oil, divided
• 4 chicken breasts*
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• ½ cup heavy cream
• ¼ cup grated parmesan cheese
• 1 teaspoon McCormick Italian Seasoning Herb Grinder, plus more for garnish
• salt and pepper to taste
• ½ cup shredded parmesan cheese

Directions

• In a large skillet add 1 Tablespoon olive oil and salt and pepper the chicken. Cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
• Add 1 Tablespoon olive oil to the skillet and add the onion and garlic. Sauté for a couple of minutes until tender. Add the tomato sauce, heavy cream, parmesan cheese, and italian seasoning. Salt and pepper to taste.
• Bring to a simmer and add the chicken back to the skillet. Top with shredded parmesan cheese. Serve over pasta of desired.