Preheat oven to 400 degrees season chicken with salt and pepper, melt 2 tablespoons of butter in a large oven proof skillet over med heat. Add chicken and sear both sides until golden brown. Remove chicken. Melt remaining tablespoon of butter in skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant about 1-2 minutes. Stir in chicken broth, cream, tomatoes, Parmesan, thyme, oregano, and basil. Bring to a boil, reduce heat and simmer until slightly thickened. Return chicken to skillet. Place into oven and roast until completely cooked, about 25-30 minutes.
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|Serving Size: 1 Serving (2270g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2330 (55%)|
|Amt Per Serving||% DV|
|Total Fat 258.9g||345 %|
|Saturated Fat 95.1g||476 %|
|Monounsaturated Fat 96.4g|
|Polyunsanturated Fat 44.7g|
|Cholesterol 1637.6mg||504 %|
|Sodium 1785mg||62 %|
|Potassium 4837.5mg||127 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 5.3g|
|Protein 447.9g||640 %|
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Calories per serving: 4255
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