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  • Creamy Parmesan and Sundried Tomatoe Chicken

    1 vote
    Creamy Parmesan and Sundried Tomatoe Chicken
    Prep: 10 min Cook: 25 min Servings: 4
    by Tina Smith
    58 recipes
    >

    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

    1. 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.
    2. Add the garlic and red pepper flakes and saute until fragrant, about a minute.
    3. Add the wine and deglaze the pan.
    4. 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.
    5. Mix in the chicken along with any juices, season with salt and pepper to taste, remove from heat and mix in the basil.

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    Comments

    • ShaleeDP
      ShaleeDP
      I like most chicken dishes. this looks promising to me. I may have to give this a try.

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