Chicken in a creamy parmesan and sun dried tomato sauce


Dinner tonight, March 14, 2017
Very delicious juicy chicken, I served it with zoodles, for a healthier choice, but you can serve it with white rice as well
4 servings

  • 1 tablespoon oil
  • 4 (~6 ounce) skinless and boneless chicken breasts, pounded thin
  • 2 cloves garlic, chopped
  • ¼ teaspoon red pepper flakes
  • ¼ cup dry white wine (or chicken broth)
  • ¾ cup chicken broth
  • ½ cup heavy/whipping cream
  • ¼ cup oil packed sun-dried tomatoes, chopped
  • ¼ cup parmigiano reggiano (parmesan), grated
  • salt and pepper to taste
  • ¼ 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. Add the garlic and red pepper flakes and sauté until fragrant, about a minute. Add the wine and deglaze the pan. Add the broth, cream, sun-dried 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.

Nutritional notes:
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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