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Chicken with Creamy Parmesan and Sun Dried Tomatoes

December 30, 2014

This is the easy way to have a quick and flavor filled dinner.  And fancy enough for guests too.  This is a perfect example of putting your dinner on a bed of spinach, which I do many, many nights. One less pot and wilted perfectly.


Chicken with Creamy Parmesan and Sun Dried Tomatoes


  • 1 T. Unsalted Butter
  • 1 T. Oil
  • 4 Boneless and Skinless Chicken Breasts (pounded flat)
  • 2 Garlic Cloves (minced)
  • 1/4 t. Red Pepper Flakes
  • 1/4 C. Dry White Wine
  • 3/4 C. Chicken Stock
  • 1/2 C. Heavy Cream
  • 1/4 C. Oil Packed Sun Dried Tomatoes (chopped
  • 1/4 C. Parmesan Cheese (grated)
  • Salt and Pepper to taste
  • 1/4 C. Fresh Basil (sliced)
  • Served here on a bed of spinach (uncooked, or put it in the sauce just prior to serving)


  1. Heat oil in pan over medium to high heat; add the chicken saute until lightly golden on both sides; remove from pan and set aside
  2. Add the garlic and red pepper flakes and saute for about 1 minute; add the wine and deglaze pan
  3. Add the broth, cream and sun dried tomatoes and bring to a boil; slowly add the Parmesan and combine thoroughly; reduce heat to simmer for about 5 minutes
  4. Add the chicken, season with salt and pepper to taste and then add the basil leaves; serve on warmed plates




Serves: 2 (will serve 4 if combined with pasta)

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