Serves: 4 Prep: 5 min Cook: 30 min Total: 35 Cal: 441

INGREDIENTS

• 1 tbsp olive oil
• 2 lbs chicken breasts (3-4)
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• 2 oz sundried tomatoes, chopped
• 1/4 cup Parmesan cheese
• 1/4 cup fresh basil, chopped

INSTRUCTIONS

1. Preheat oven to 375F degrees.  In a large oven-safe skillet over medium-high heat, heat the olive oil.  Season chicken breasts with salt and pepper, and sear until golden (about 4 minutes per side).  Transfer chicken to a plate, and set aside 
2. Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Simmer for 5 minutes, stirring often.  Stir in sundried tomatoes. spinach, and parmesan cheese.  
3. Return chicken to skillet and spoon sauce over the chicken breasts.  Place in the oven, and bake until chicken is cooked through — about 15 minutes, or until it reaches 165F internal temperature.  Garnish with grated parmesan cheese, if so desired.

NOTES

I prefer the sun-dried tomatoes that are jarred in olive oil, instead of the kind that are packaged dry.