This menu is perfect for a quick and easy weeknight meal – it’s fast but packed with flavor and is healthy too. You can always add pasta or rice to the dish if you’d like – along with some crusty bread. But seriously, it is so delicious I might even be able to eat it every night! It contains some of my favorite things: sun-dried tomatoes, basil, parmesan and basil. You HAVE to fix this dish!
Chicken in Parmesan and Sun-Dried Tomato Sauce
Mixed Green Salad with Balsamic Vinaigrette
Chicken in Parmesan and Sun-dried tomato sauce
(Adapted from Closet Cooking)
1 TBSP extra-virgin olive oil
4 (~6 oz) skinless and boneless chicken breasts, pounded thin
2 cloves garlic, chopped
1/4 tsp red pepper flakes
1/4 cup dry white wine (or chicken broth)
3/4 cup chicken broth
1/2 cup heavy cream
1/3 cup oil packed sun-dried tomatoes, chopped
~1 cup chopped fresh spinach, chopped
1/4 cup parmesan, grated
salt and pepper to taste
1/4 cup fresh basil, thinly sliced (or 1 teaspoon dried basil)
Heat the oil in a pan over medium-high heat, add the chicken and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side.
Add the garlic and red pepper flakes and saute until fragrant, about a minute.
Add the wine and deglaze the pan. Then add the broth, cream, sundried tomatoes, spinach and parmesan, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 minutes.
Mix in the chicken along with any juices, season with salt and pepper to taste, remove from heat and mix in the basil.