Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds Boneless Skinless Chicken Breasts
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 Tablespoon Olive Oil
  • 3 Tablespoon Butter
  • 2 teaspoon Garlic ((minced))
  • 3 Tablespoon Flour
  • 1 Cup Chicken Broth
  • 3/4 Cup Heavy Cream
  • 1/2 Cup Parmesan ((grated))
  • 1/2 cup Sun-Dried Tomatoes ((drained))
  • 1 teaspoon Italian Seasoning ((dried))
  • Fresh Basil ((for garnish))

Instruction

  • Slice the chicken breasts thinner to help them cook evenly. You can even pound the chicken thinner using a mallet if needed.
  • Season the chicken on both sides with salt and pepper.
  • In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5 minutes on both sides until the chicken is mostly cooked through. It will continue to fully cook later.
  • Transfer the cooked chicken to a plate, and set it aside while you make the sauce.
  • Return to the same skillet, and add the butter. Once it is melted, sauté the garlic for 30 seconds until it's fragrant. Add in the flour and stir to make a paste.
  • Whisk in the chicken broth, heavy cream, and parmesan cheese.
  • Stir in the drained sun-dried tomatoes and Italian Seasoning. Season with more salt and pepper if needed.
  • Simmer the sauce for a few minutes for it to thicken.
  • Return the chicken back to skillet and layer on top of the sauce.
  • Turn the heat to medium low, and continue to simmer for an additional 10 minutes.
  • Garnish with chopped fresh basil leaves and serve warm over pasta or rice.