Chicken in Parmesan and Sun-dried tomato sauce

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!

Menu:

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.