Ingredients
- 2 thin-cut chicken breasts
- 1/2 Cup all-purpose flour
- 1 Cup chicken broth
- 1 Cup heavy cream
- 3 cloves garlic, minced
- 3 Tbsps butter
- 2 Tbsps olive oil
- 1/2 Cup sun-dried tomatoes, chopped
- 1 Tbsp fresh basil, chopped
- 1/2 tsp thyme
- 1/2 tsp paprika
- 1/2 Cup Parmesan cheese, grated
- 1 tsp chili flakes
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
Method
- In a small bowl, combine Italian seasoning, paprika, oregano, salt, and pepper. Mix until well combined.
- Generously season both sides of the chicken breasts with the seasoning mixture.
- Dredge the chicken in flour, and shake off any excess.
- Brown the chicken: Heat olive oil and butter in a large skillet over medium heat.
- Add the chicken breasts and cook for about 5 minutes per side, or until browned. Remove chicken and set aside.
- Add minced garlic and sun-dried tomatoes to the skillet. Sauté for 1 minute.
- Add chicken broth to the skillet and bring to a simmer.
- Stir in the heavy cream, Parmesan cheese, basil, thyme, and chili flakes.
- Simmer until the cheese melts and the sauce begins to thicken.
- Return the chicken to the pan. Spoon the sauce over the chicken, cover the skillet, and simmer for an additional 5 minutes, or until chicken is cooked through.
Nutrition
Calories: 300kcal