2smallskinless and boneless chicken breastspounded thin
¼cuponionminced
1garliccloveminced
2tspflour
salt and pepper to taste
½tspred pepper flakes
⅓cuplow sodium chicken stock
¼cup sun-dried tomatoeschopped
⅓cuphalf & half
¼cupparmesan cheesegrated
basil or parsleyfor garnish
Instructions
Heat the oil and butter in a pan over medium heat, add the chicken, and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.
Add the onions to the pan. Sauté for a few minutes until starting to soften.
Sauté the garlic and red pepper flakes until fragrant, about a minute. Add the flour, salt, and pepper and stir until the flour is incorporated.
Add the chicken stock and sun-dried tomatoes. Bring to a heavy simmer, then reduce the heat a bit and simmer until the sauce thickens, about 5 minutes. Add the half & half and the parmesan cheese
Nestle the chicken into the sauce and stir to coat the chicken with the sauce.
Serve with rice or pasta. Sprinkle with fresh or dried basil or parsley.