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Ingredients
- 4 large boneless, skinless chicken breast
- 2 tablespoons olive oil
- salt and pepper
- dried oregano
- 2 tablespoons jarred minced garlic
- 1 tablespoon butter
- 1 8 oz jar chopped Sun-Dried Tomato
- 1 cup heavy cream
- 1 cup Parmesan cheese
- 3/4 cup chicken broth
- fresh basil or spinach
Ingredients
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Instructions
- Preheat oven to 350 degrees. Pat four chicken breast dry with a paper towel. Sprinkle both sides with salt and pepper
- Heat 2 tablespoons of olive oil over medium-high heat in an oven safe skillet. Sear all of the chicken breast for 3 minutes on each side and finish in a 350 oven until the internal temp reaches 165 degrees. Set chicken aside on a plate covered. Do not wash skillet.
- In the same skillet you cooked the chicken, heat 1 tablespoon of butter over medium heat. Add the 2 tablespoons of jarred minced garlic. Cook until fragrant.
- Pour the entire jar of *drained* sun dried tomatos into the skillet. Mix well with garlic. Pour in the heavy cream and broth. Mix well. Reduce heat to medium-low.
- Add a large pinch of salt and pepper. Mix well. Let simmer 1 minute.
- Add the parmesan cheese. Mix until creamy and smooth. Add the 2 tsp of cornstarch if needed here to thicken sauce. But if you let it simmer for a little bit it will thicken without it.
- Place the chicken breast back into the sauce. Add chopped fresh basil or spianch leaves (as much as you would like) wilt 30 seconds- 1 minute in the sauce and enjoy!
Recipe Notes
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