Ingredients
Main Ingredients
- 2 pieces chicken breasts
- 1 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for cooking
- Fresh parsley for garnish
Method
Cooking
- Heat olive oil in a skillet over medium heat.
- Season the chicken breasts with salt and pepper, then add them to the skillet.
- Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and sun-dried tomatoes, cooking for about 1-2 minutes.
- Pour in the chicken broth and bring to a simmer, scraping up any bits from the pan.
- Stir in the heavy cream, dried basil, and oregano.
- Return the chicken to the skillet, simmer for another 5 minutes to blend the flavors.
- Serve the chicken garnished with fresh parsley.
Nutrition
Serving: 1gCalories: 540kcalCarbohydrates: 10gProtein: 40gFat: 36gSaturated Fat: 20gSodium: 800mgFiber: 1gSugar: 3g
Notes
This dish pairs well with pasta, rice, or a fresh salad. For an extra touch, sprinkle some grated Parmesan cheese on top before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
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