1 1/2 pounds Boneless Skinless Chicken Breasts
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 Tablespoon Olive Oil
3 Tablespoon Butter
2 teaspoon Garlic (minced)
3 Tablespoon Flour
1 Cup Chicken Broth
3/4 Cup Heavy Cream
1/2 Cup Parmesan (grated)
1/2 cup Sun-Dried Tomatoes (drained)
1 teaspoon Italian Seasoning (dried)
Fresh Basil (for garnish)
Slice the chicken breasts thinner to help them cook evenly. You can even pound the chicken thinner using a mallet if needed.
Season the chicken on both sides with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5 minutes on both sides until the chicken is mostly cooked through. It will continue to fully cook later.
Transfer the cooked chicken to a plate, and set it aside while you make the sauce.
Return to the same skillet, and add the butter. Once it is melted, sauté the garlic for 30 seconds until it’s fragrant. Add in the flour and stir to make a paste.
Whisk in the chicken stock, heavy cream, and parmesan cheese.
Stir in the drained sun-dried tomatoes and Italian Seasoning. Season with more salt and pepper if needed.
Simmer the sauce for a few minutes for it to thicken.
Return the chicken back to skillet and layer on top of the sauce.
Turn the heat to medium low, and continue to simmer for an additional 10 minutes.
Garnish with chopped fresh basil leaves and serve warm over pasta or rice.
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