Kristy Cook
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
- Instructions:
- Start by seasoning the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side or until they are cooked through and have a nice golden-brown color. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for a couple of minutes until the garlic becomes fragrant and the tomatoes soften.
- Pour in the chicken broth and bring it to a simmer. Allow it to cook for a few minutes, reducing the liquid by about half.
- Reduce the heat to low and stir in the heavy cream and dried basil. Let the mixture simmer for a few minutes until it thickens slightly.
- Return the cooked chicken to the skillet, making sure it’s coated with the sauce. Simmer for a few more minutes to heat the chicken through.
- Sprinkle the grated Parmesan cheese over the chicken and sauce. Allow it to melt and create a creamy, cheesy sauce.
- If desired, garnish with fresh basil leaves for added flavor and presentation.
- Serve the “Marry Me Chicken” hot, over cooked pasta, rice, or with a side of vegetables.
- Enjoy your delicious “Marry Me Chicken”! It’s a rich and flavorful dish that’s sure to impress.
