Page 81 - 2019TOHCookbook

BAILEY | ANDOVER, MA | SERVES 4
It is one of my son’s favorite recipes. He requests it whenever he comes home.
INGREDIENTS
1 tbsp. oil
4 skinless boneless chicken breasts 2 cloves garlic
1⁄4 tsp. crushed red pepper flakes 1⁄4 cup white wine
3⁄4 cup chicken broth
1⁄2 cup heavy cream
1⁄4 cup sundried tomatoes
1⁄4 cup Parmesan cheese
1 tsp. salt
1 tsp. pepper
1⁄4 cup basil
INSTRUCTIONS
1. Add oil to a large skillet/sauté pan set over medium/high heat. When oil is heated, add chicken and cook until golden brown. Set aside.
2. Add the garlic, red pepper flakes, and sauté for 1 minute. Add wine to deglaze pan.
Add the broth, cream, sundried tomatoes and Parmesan cheese. Bring to a boil, reduce heat and simmer for 3-5 minutes.
3. Add the chicken and any drippings to the cream sauce. Season with salt and pepper.
4. Remove pan from heat. Add basil; serve.
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CHICKEN IN CREAMY PARMESAN & SUNDRIED TOMATO SAUCE