Creamy Tuscan Chicken with Sun Dried Tomatoes

Creamy Tuscan Chicken with Sun Dried Tomatoes

Scaled Servings: 4 Originally: 4

• 4 6 oz.s chicken breasts, or thighs
• 2 tablespoons butter
• 1 tablespoon garlic minced
• 1/2 tablespoon plus 1/2 teaspoon italian seasoning
• 1/2 cup sun-dried tomato, (oil packed type, julienned)
• 1 cup chicken broth, (Better than Bouillon) triple strength
• 3/4 cup heavy cream
• 2/3 cup parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup diced tomatoes, drained
• 2 tablespoons cornstarch
• 1/4 cup water, (to make slurry)

Directions

1. 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.
2. Add garlic, Italian seasoning, sun dried tomatoes, extra-strong chicken broth, half and half or heavy cream, and 2/3 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).
3. Add 1 cup diced tomatoes (drained)
4. Make a slurry with 1/4 cup cornstarch and 1/4 cup water. Stir until dissolved, then add to the Tuscan sauce. Bring to a boil.
5. Return chicken to pan and bring to a simmer once more.
6. Plate chicken, then top with grated parmesan cheese, and garnish with fresh basil.