Creamy Parmesan and Sundried Tomatoe Chicken Recipe
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.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 4 servings | |
| Calories 188 | |
| Calories from Fat 163 | 87% |
| Total Fat 18.37g | 23% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.44g | |
| Cholesterol 3mg | 1% |
| Sodium 151mg | 6% |
| Potassium 63mg | 2% |
| Total Carbs 1.21g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.18g | 0% |
| Protein 2.36g | 4% |
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Comments
November 11, 2014I like most chicken dishes. this looks promising to me. I may have to give this a try.
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