Chicken in a Creamy Parmesan and Sundried Tomato Sauce


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.


Option: 
  • For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 4 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).
  • Add chopped spinach to the sauce.


Nutrition Facts: Calories 326, Fat 12.8g (Saturated 5g, Trans 0), Cholesterol 155mg, Sodium 330mg, Carbs 2g (Fiber 0.5g, Sugars 0.5g), Protein 55.5g



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