Chicken in a Creamy Parmesan and Sundried Tomato Sauce

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

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.

Notes

• We always dice the chicken and serve over pasta. Can use bowtie or penne. For best results, double or triple sauce.

• can substitute the wine for chicken broth

• add fresh chopped basil to really give it a lift

Nutrition

• Calories: Calories 326
• Total Fat: Fat 12.8g
• Saturated Fat: Saturated 5g
• Trans Fat: Trans 0
• Cholesterol: Cholesterol 155mg
• Sodium: Sodium 330mg
• Total Carbohydrate: Carbs 2g
• Dietary Fiber: Fiber 0.5g
• Total Sugars: Sugars 0.5g
• Protein: Protein 55.5g