Prep time: 15 minutes

Cook time: 30-40 minutes

Materials:

• 2 chicken breasts thinly sliced (coat chicken in salt, pepper and flour)
• ½ cup flour
• Salt and pepper
• 1 cup heavy cream
• 1 cup chicken broth
• ½ cup sun dried tomatoes diced or 3-4 tbsp. sun dried tomato paste
• 2 tbsp. unsalted butter
• 2 tbsp. extra virgin olive oil
• ¼ cup parmesan cheese
• 3 garlic cloves diced
• Oregano
• Chili flakes
• Dried thyme
• Fresh parsley to garnish

Process:

1. Season your your chicken with salt and pepper and then dredge it in some flour.
2. In a skillet with high sides add in the unsalted butter and olive oil.
3. Keeping the heat on medium let the skillet heat up and the butter melt.
4. Cook the chicken 3-4 minutes on each side or until fully cooked through. Make sure not to overcrowd the pan so work in batches if you need to.
5. Remove the cooked chicken and place on a clean plate.
6. Into the skillet add in the diced garlic and cook until fragrant.
7. Add in the chicken broth and let the mixture come to simmer.
8. Add in the heavy cream.
9. Season with salt, pepper, oregano, chili flakes and dried thyme. Mix well.
10. Add in the parmesan cheese and mix well to combine.
11. Add in the sun dried tomatoes and mix well.
12. Add the chicken back in and cook 10-15 minutes medium/low.
13. Garnish with fresh parsley, plate and ENJOY!