Nutrition balance score
Good
Glycemic Index
38
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories733.1 kcal (37%)
Total Fat39.8 g (57%)
Carbs32.3 g (12%)
Sugars20.9 g (23%)
Protein65.2 g (130%)
Sodium1204.4 mg (60%)
Fiber6.3 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsextra-virgin olive oil
4boneless skinless chicken breasts
1 ½ teaspoonskosher salt
3garlic cloves
minced
1 cupheavy cream
½ cupchicken stock
1 teaspoonchicken flavor base
or 1 chicken bouillon cube
½ cupgrated parmesan cheese
1 x 7 ouncesun-dried tomatoes
jar, drained and roughly chopped
1 teaspoonitalian seasoning
½ teaspoonblack pepper
freshly cracked
½ teaspoonred pepper flakes
optional
¼ cupbasil leaves
thinly sliced
Instructions
Step 1
Pat the chicken dry. Season all over with 1 teaspoon salt.
Step 2
Heat the oil in a large skillet over medium-high. Once the oil is glistening, add the chicken and cook about 5 minutes per side, or until golden brown. Transfer the chicken to a plate.
Step 3
Add the garlic to the same skillet and cook until fragrant, about 30 seconds. Stir in heavy cream, chicken stock, bouillon, ¼ cup of the parmesan cheese, sun dried tomatoes, Italian seasoning, pepper, ¼ teaspoon red pepper flakes, and remaining salt until fully combined.
Step 4
Return the chicken to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low. Cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 5 minutes more.
Step 5
Top chicken with basil, remaining Parmesan cheese, and remaining red pepper flakes and serve over pasta or mashed potatoes, if desired.
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