Pound chicken to an even thickness. Season with s&p.
Melt 2 tbsp. butter in large nonstick skillet over med heat. Add chicken and cook 3-4 min per side. Remove from skillet.
Melt 1 tbsp. butter in skillet over med heat; add garlic, crushed red pepper flakes, s&p. can also add a pinch of oregano & parsley. Cook stirring constantly for 1 min.
Add wine, bring to a boil, reduce heat and simmer 2 min. Add broth, bring to a boil, reduce heat and simmer 5 min. Stir in cream and sun dried tomatoes; simmer 5 min.
Return chicken to skillet; stir in basil and cook 4-5 min or til chicken is thoroughly heated and sauce is thickened. Can add cornstarch if needed. Serve with rice.
Made it 11/4/18 loved the flavors. now a new favorite recipe. Made it 12/21/18 best to use chicken thighs
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (866g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 957 (59%)|
|Amt Per Serving||% DV|
|Total Fat 106.4g||142 %|
|Saturated Fat 34.6g||173 %|
|Monounsaturated Fat 42.2g|
|Polyunsanturated Fat 20.6g|
|Cholesterol 571.2mg||176 %|
|Sodium 539.5mg||19 %|
|Potassium 1599.1mg||42 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 4.7g|
|Protein 143.5g||205 %|
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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: 1628
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