Who doesn’t love a quick and easy chicken recipe? I made this creamy parmesan and sundried tomato chicken for dinner a few months back and I was recently browsing my Pinterest food board and remembered I forgot to post the recipe to my blog! It made me sad because this dish was so delicious and took less than 15 minutes to cook! When I made it I actually was looking for something to cook without going to the store and realized I had all the ingredients. I think I just paired it with some brown rice but you could definitely chop up the chicken and mix with penne or fettuccini pasta for a great pasta dish. If I recall correctly, there was a pretty good amount of extra sauce and trust me you will not want to waste it!
Ingredients:
1 tablespoon EVOO
4 (6 oz.) skinless and boneless chicken breasts
2 cloves garlic
¼ teaspoon red pepper flakes
¼ cup dry white wine
¾ cup chicken broth
½ cup heavy whipping cream
¼ cup oil packed sundried
¼ cup parmesan cheese
¼ cup fresh basil
Salt & pepper
Directions:
-Heat EVOO in a skillet over medium heat, pound and add chicken
and cook until lightly golden brown on both sides, about 5 minutes per side,
before setting aside
-In the same skillet add the garlic, red pepper flakes and
cook until fragrant, about 1 minute
-Add wine first, then add broth, cream, sundried tomatoes,
and parmesan cheese, bring to a boil, then reduce and simmer until sauce thickens,
about 3-5 minutes
-Mix the chicken back in, season with salt and pepper,
remove from heat then mix in the basil
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