Here’s the recipe i used:
2 tablespoons extra-virgin olive oil
2 medium chicken breasts
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon Webber roasted garlic & herb seasoning
2 teaspoon garlic, minced
1 cup heavy cream
1/2 cup chicken stock
1 teaspoon chicken bouillon
½ cup grated Parmesan cheese
1 (7 ounce) jar sun-dried tomatoes, drained, roughly chopped, about ½ cup
1 teaspoon Italian seasoning
teaspoon freshly cracked black pepper
1/4 teaspoon crushed red pepper flakes
2 teaspoons chopped parsley leaves
Heat the oil in a large skillet on medium-high heat.
Season the chicken breasts. Cook until golden.
Remove the chicken from the pan and set aside.
Add the garlic to the same skillet and cook for about , about 30 seconds.
Stir in heavy cream, chicken stock, bouillon, parmesan cheese, sun dried tomatoes, Italian seasoning, pepper, crushed red pepper flakes and salt. Stir until fully combined.
Add the chicken back into the skillet. Bring the sauce to a heavy simmer. Turn the heat to medium low and cook until the internal temperature of the chicken breasts reaches 165°F with an instant read thermometer, about 5 minutes longer.
Serve topped with fresh parsley. Enjoy with cooked pasta or mashed potatoes.
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