Ingredients
6
6 servings
- •½ cup all-purpose flour
- •½ teaspoon kosher salt
- •½ teaspoon freshly ground black pepper
- •3 boneless, skinless chicken breasts, halved horizontally if very large
- •2 tablespoons extra-virgin olive oil
- •1 tablespoon unsalted butter
- •½ cup sliced mushrooms
- •1 cup chicken broth
- •3 cloves garlic, minced
- •1 cup heavy cream
- •¾ cup shredded parmesan cheese
- •½ teaspoon dried oregano
- •½ cup sun-dried tomatoes
- •¾ teaspoon red pepper flakes
- •¼ teaspoon granulated sugar
- •Buttered noodle, for serving
- •1 tablespoon fresh basil, for garnish
Instructions
- In a large bowl, combine the flour, salt, and pepper. Coat the chicken breasts in the flour mixture, then set aside.
- In a large skillet, heat the olive oil over medium heat, swirling to evenly coat the bottom of the pan. Place the chicken breasts in the skillet and cook until golden brown, about 5 minutes per side. Transfer the chicken to a plate.
- Melt the butter in the same skillet over medium heat, then add the mushrooms and garlic and sauté for about a minute, until the garlic is fragrant.
- Reduce the heat to medium-low, then add the chicken stock, heavy cream, Parmesan cheese, oregano, sun-dried tomatoes, red pepper flakes, and sugar. Cook, stirring frequently, for 5 minutes, or until the sauce has thickened.
- Add the chicken into the skillet, cover, and reduce the heat to low. Simmer for 10–15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Serve the chicken and sauce over buttered noodles and garnish with the basil.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 637
- Carbohydrate: 23g
- Fat: 35g
- Fiber: 6g
- Protein: 62g
- Sugar: 7g
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