Chicken in a Creamy Parmesan and Sundried Tomato Sauce
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup sundried tomatoes, chopped
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
Directions:
Season chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides and cooked through, about 6-7 minutes per side. Remove chicken from skillet and set aside.
In the same skillet, add minced garlic and cook for 1 minute, or until fragrant.
Add chopped sundried tomatoes to the skillet and cook for 2 minutes.
Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Stir in heavy cream and grated Parmesan cheese until the cheese is melted and the sauce is smooth.
Return chicken breasts to the skillet and simmer for 2-3 minutes, or until heated through and the sauce has thickened slightly.
Garnish with chopped fresh basil and parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 420 kcal | Servings: 4 servings