- 1 tablespoon oil
- 4 (~6 ounce) skinless and boneless chicken breasts, pounded thin
- 2 cloves garlic, chopped
- 1/4 teaspoon red pepper flakes
- 1/4 cup dry white wine (or chicken broth)
- 3/4 cup chicken broth
- 1/2 cup heavy/whipping cream
- 1/4 cup oil packed sundried tomatoes, chopped
- 1/4 cup parmigiano reggiano (parmesan), grated
- salt and pepper to taste
- 1/4 cup fresh basil, thinly sliced (or 1 teaspoon dried basil)
- 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.
Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 4 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).
Option: Add chopped spinach to the sauce.