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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken in a Creamy Parmesan and Sundried Tomato Sauce Recipe

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This recipe for Chicken in a Creamy Parmesan and Sundried Tomato Sauce is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 (6 ounce) skinless and boneless chicken breasts
1/4 cup Basil, fresh
2 cloves garlic
1/4 cup sundried tomatoes, oil packed
3/4 cup chicken broth
1/4 tsp red pepper flakes
1 Salt and pepper
1 tbsp Oil
1/2 cup Heavy/whipping cream
1/4 cup Parmigiano reggiano
1/4 cup White wine, dry (You can substitute more chicken broth for wine)

Directions:
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.

Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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