Ingredients
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup sundried tomatoes, chopped
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
INSTRUCTIONS
Prepare the Chicken:
Season chicken breasts with salt and pepper on both sides.
Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat.
Add chicken breasts and cook until golden brown on both sides and cooked through, about 6-7 minutes per side.
Remove chicken from skillet and set aside.
Make the Sauce:
In the same skillet, add minced garlic and sauté for 1 minute, or until fragrant.
Add chopped sundried tomatoes and cook for 2 minutes.
Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Stir in heavy cream and grated Parmesan cheese until the cheese is melted and the sauce is smooth.
Combine and Serve:
Return chicken breasts to the skillet.
Simmer for 2-3 minutes, or until the chicken is heated through and the sauce has thickened slightly.
Garnish with chopped fresh basil and parsley before serving.