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Umami

Family Recipes

Chicken in a Creamy Parmesan and Sundried Tomato Sauce

4 servings

servings

10 minutes

active time

25 minutes

total time

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

Serving Size

-

Calories

Calories 326

Total Fat

Fat 12.8g

Saturated Fat

Saturated 5g

Unsaturated Fat

-

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

4 servings

servings

10 minutes

active time

25 minutes

total time
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