Cooking Instructions

• Place the chicken into a heavy-duty freezer bag or between two sheets of plastic wrap. Tenderize the chicken, pounding it thin until it’s about ½ inch thick.
• Rub all sides of the chicken with salt and pepper and then sprinkle with the flour until completely covered.
• Heat 1 tablespoon oil and 1 tablespoon butter in a skillet on medium heat and brown chicken on both sides for 6-8 minutes. Once the internal temperature reaches 165℉, remove the chicken from the pan and let it rest.
• Add the remaining 1 tablespoon oil to the pan, plus 1 tablespoon butter, sliced onions, and minced garlic. Sauté until onions are softening and turning golden brown.
• Add all herbs (except fresh basil) and deglaze the pan with chicken broth, whisking up all of the bits from the bottom of the pan. Turn heat to medium-low and let it come to a gentle simmer.
• Add heavy cream and sun-dried tomatoes, whisking to combine. Let it simmer on medium-low heat, whisking occasionally until the sauce reduces to a gravy-like consistency.
• Then, add grated Parmesan cheese and fresh basil. Whisk to combine. You’ll notice the sauce will really begin to thicken with the addition of the cheese. Once the cheese is melted, just a minute later, turn off the heat.
• Return cooked chicken breasts to the hot pan, spooning the sauce over the breasts. Serve over the cooked pasta!