INGREDIENTS
- Chicken breasts (6, sliced in half)
- Flour (4 tablespoons)
- Olive oil (1 tablespoon)
- Butter (1 tablespoon)
- Onions (1/4 cup, minced)
- Garlic cloves (3-4, minced)
- Heavy cream (1 cup)
- Chicken broth (1/2 cup)
- Sun-Dried Tomatoes (1/2 cup, chopped)
- Parmesan cheese grated (1/2 cup, grated)
- Red Pepper Flakes
- Basil leaves
- Salt
- Pepper
- Optional: Italian seasoning (or oregano) (1 teaspoon)
Equipment
- Skillet
DIRECTIONS
- Season chicken with salt and pepper, then dredge in flour and shake off any excess.
- Heat oil in a large heavy duty skillet. Place chicken breasts in the skillet and cook 5 minutes per side until golden. Transfer the chicken breasts to a plate and set aside.
- Add butter and onion to the skillet and cook for 2-3 minutes or until translucent and lightly golden. Add garlic, cook for 30 seconds or until fragrant.
- Next, add heavy cream, chicken broth, sun-dried tomatoes, parmesan, and seasoning. Stir until combined.
- Return cooked chicken to the sauce and simmer for 2-3 minutes or until chicken is cooked through.
- Turn off heat and garnish with basil.
- Credit: Gimme Delicious
extra guac 