Yield: 4 servings
1 Tbsp butter
2 cloves garlic minced
2 Tbsp sun dried tomatoes chopped
3 large basil leaves chopped in ribbons
1 cup chicken broth
1 cup heavy cream
2 Tbsp olive oil
2 Tbsp Parmesan cheese
2 lbs boneless skinless chicken breast sliced thin
salt and pepper to taste
Cut the chicken breasts into thin slices and season with salt and pepper to taste.
In a medium skillet heat the olive oil and add the pieces of chicken.
Meanwhile in a medium saucepan melt the butter, add the minced garlic and the sun dried tomatoes. Cook for 30 seconds and add chicken broth. Let simmer on low for 8-10 minutes until the tomatoes are soft.
When the tomatoes are soft, add the cream and simmer on low heat for 10-15 minutes while chicken finishes cooking, stirring occasionally. You might need to cook the chicken in batches like I did because it didn't all fit in the pan at the same time. Remove the cooked chicken to a plate and keep warm while the rest of the chicken cooks.
During the last 5 minutes add the parmesan cheese and the basil to the cream sauce.
Serve chicken on a plate and cover with the sauce.
|2||Tbsp||tomatoes, sun dried||dry goods|
|2||lb||chicken, breast, b/s||meat|