Thursday, November 6, 2014

Chicken in Creamy Parmesan Sauce

Olive Oil
Boneless, skinless chicken breasts, flattened
2 closes garlic, chopped
1/4 tsp. red pepper flakes
1/4 cup dry white wine
3/4 cup chicken broth
1/2 cup heavy whipping cream
1/4 cup oil packed sundried tomatoes, chopped
1/4 cup parmigiano reggiano (parmesan), grated
Salt and Pepper to taste
1/4 cup fresh basil, thinly slided (or 1 tsp. dried basil)

Heat oil in a pan over medium high heat.  Add the chicken and cook until cooked through.  Set aside.  Add the garlic and red pepper flaxes and saute until fragrant, about a minute.  Add the wine and deglaze the pan.  Add the broth, cream, sunddried tomatoes and parmesan, bring to a boil, reduce the heat and simmer until the sauce htickens a bit, about 3-5 minutes.  Serve over angel hair pasta.

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