Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs or 680g)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil (30ml)
  • 1 cup sun-dried tomatoes, packed in oil, drained and chopped (about 150g)
  • 2 cloves garlic, minced
  • 1 cup heavy cream (240ml)
  • ½ cup grated Parmesan cheese (50g)
  • 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
  • 1 tablespoon balsamic vinegar (15ml)
  • Additional fresh basil for garnish (optional)

Instructions:

  1. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
  2. Add the chicken breasts to the skillet. Cook for 6-7 minutes on each side or until golden brown and cooked through (internal temperature reaches 165°F or 75°C). Remove chicken from the skillet and set aside.
  3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Stir in chopped sun-dried tomatoes, followed by heavy cream and bring to a simmer.
  4. Add Parmesan cheese and stir until melted and creamy.
  5. Stir in basil and balsamic vinegar, then return the chicken to the skillet. Coat each breast with the sauce.
  6. Plate the chicken and drizzle remaining sauce over it. Garnish with fresh basil if desired.