Merry Me Chicken
Equipment
- 1 Large skillet or sauté pan 10-12 inch
- 1 spoon or spatula for stirring the sauce
- 1 cutting board
- 1 Sharp Knife
- 1 Measuring cups and spoons
- 1 tongs for turning the chicken
- 1 Garlic press
Ingredients
- 4 counts boneless skinless chicken breasts
- 1 tablespoon olive oil
- 3 counts garlic cloves minced
- ½ cup sun-dried tomatoes chopped
- 1¼ cups heavy cream
- ½ cup parmesan cheese grated
- 1 teaspoon salt or less, to taste
- ¼ paprika
- ¼ ground black pepper
- 2 tablespoons Fresh parsley chopped
- 2 tablespoons Fresh basil chopped
Instructions
- Season the Chicken: Pat the chicken breasts dry. Season both sides generously with salt and black pepper.
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and cook 5–6 minutes per side until golden brown. Remove the chicken from the skillet and set aside. The chicken will finish cooking in the sauce later.
- Cook the Garlic: In the same skillet add the minced garlic. Cook for about 30 seconds until fragrant. Be careful not to burn the garlic.
- Make the Cream Sauce: Add the sun-dried tomatoes to the skillet. Pour in the heavy cream and stir. Add the parmesan cheese, basil (if dry) and paprika, and simmer the sauce for 3–4minutes, until slightly thickened. If using fresh basil, add it just before the next step – adding the chicken.
- Finish Cooking the Chicken: Return the chicken to the skillet. Spoon the sauce over the chicken and simmer for 5–7minutes. Add Parsley. The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).
- Garnish with more basil and parsley, and serve it while it is hot.
Recipe Video
Nutrition
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