In a large skillet over medium heat, melt butter. Add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.
Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and ? cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
Return chicken to pan and spoon the sauce over the chicken. Top with cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1263g)|
|Recipe Makes: 1|
|Calories from Fat: 1870 (66%)|
|Amt Per Serving||% DV|
|Total Fat 207.8g||277 %|
|Saturated Fat 67.5g||337 %|
|Monounsaturated Fat 82.5g|
|Polyunsanturated Fat 40.5g|
|Cholesterol 981mg||302 %|
|Sodium 1023.5mg||35 %|
|Potassium 2358.6mg||62 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2.6g|
|Protein 228.9g||327 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2853
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