Description
Delicious served over pasta or rice.
Ingredients
- 4 Thin Boneless, Skinless Chicken Breasts (Mine Were Thin When I Bought Them, But You Could Pound Them Out)
- 1 Tablespoon Oil
- 2 Tablespoons Minced Garlic
- ½ Onion, Chopped
- 1 Tablespoon Red Pepper Flakes
- ½ cups Chicken Broth
- 1 cup Heavy Cream
- 1 teaspoon Dried Thyme
- ½ cups Shredded Parmesan
- ¼ cups Chopped Sun Dried Tomatoes
- ¼ cups Fresh Basil, Thinly Sliced
- Cooked Rice Or Pasta, For Serving
Preparation
Salt and pepper both sides of the chicken breasts. I cut my chicken breasts in half horizontally so they cook faster but you could also pound them out.
Add oil and chicken breasts into large skillet set on medium heat. Cook until = chicken is done and there is no pink in = center. This could take up to 5 minutes per side but will depend on = thickness of your chicken. Remove chicken from skillet and place on plate.
Add garlic, onion and red pepper flakes into skillet. Saute until fragrant. Add chicken broth, heavy cream, thyme, Parmesan and sun-dried tomatoes. Bring to a boil and reduce heat. Simmer for 10 minutes. Salt and pepper to taste.
Remove from heat and add chicken and basil. Serve over rice or pasta.
