November 12, 2014

Chicken in a Creamy Parmesan and Sundried Tomato Sauce

This is the bomb.  This is beautiful.  This is so easy and delicious.

The author of this blog makes the most amazing looking things and I always want to try them, but never want to make them because they look too complicated.  But this recipe is so easy! 

Chicken in a Creamy Parmesan and Sundried Tomato Sauce
  • 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)
  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.

It involves all of my favorite ingredients and it really is beautiful in color.  And even though it involves heavy cream, it's really not that high in calories but taste like a decadent delight.

I served mine with rice and roasted asparagus.  It is a winner!

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