1 tablespoon oil
4 (~6 ounce) skinless and boneless chicken breasts, pounded thin
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/4 cup dry white wine or Vermouth and you can just use chicken broth
3/4 cup chicken broth
1/2 cup heavy/whipping cream
1/4 cup oil packed sundried tomatoes, chopped
1/4 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste
1/4 cup fresh basil, thinly sliced (or 1 teaspoon dried basil)
Step 1: I brine my chicken in salt water for a couple of hours so the chicken stay moist. Pat dry before you add to skillet.
Step 2: Heat the oil in a pan over medium-high heat, add the chicken and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.
Step 3: Add the garlic and red pepper flakes and saute until fragrant, about a minute. Add the wine and deglaze the pan.
Step 4: Add the broth, cream, sundried tomatoes and parmesan, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 minutes.
Step 5: Mix in the chicken along with any juices, season with salt and pepper to taste, cover and let chicken heat trough. Remove from heat and mix in the basil.
Step 6: Option: Add chopped spinach to the sauce.