This is a fairly easy recipe and there is really no wrong way of doing it! Just make sure your chicken is seasoned, cooked through and make sure your sauce doesn’t burn! You can add more sun-dried tomatoes or less depending on your preference. And there is no order to do it!
- 1 cup flat leaf Italian parsley
- 1 white onion chopped
- 2 cups of fresh Parmesan cheese
- 1 cup of sun dried tomatoes
- 2 ( or more) seasoned chicken breasts.
- extra virgin olive oil
- 1 bottle of white wine to De-glaze the pan before you make the sauce.
- 1 cup of chicken broth
In a skillet, sear the chicken breasts until they are nice and brown.
Remove the chicken breasts. Set them aside, we will add them back into the pan later. Next, throw your onions in the pan and saute them with the drippings from the chicken.
Next add about 1 tablespoon of white wine to de-glaze the pan.
Next, add your chicken broth and let it simmer on medium heat.
Now, it’s time for the cheese sauce! Add your Parmesan to the broth. If you want it thicker, add a bit of heavy cream.
Next add your parsley, chicken, and sun-dried tomatoes and cook down until chicken is cooked through.
Serve over pasta or rice! Yummy!