Ingredients
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon Italian seasoning
1 pound boneless, skinless chicken breasts, either pounded gently or cut into 1/2″ thick cutlets
1/3 cup chopped sun-dried tomatoes in oil
1/4 cup heavy cream
1/4 cup 2% milk
Instructions
In a medium skillet, heat the oil over medium high heat until it shimmers. Sprinkle the salt and Italian seasoning over the chicken and place it in the skillet. cook for 4-5 minutes on each side, until the chicken’s internal temperature reads 165°F on a digital thermometer.
Turn the heat down to medium and add the sun-dried tomatoes, cream, and milk. Simmer the cream mixture of 2-3 minutes, until thickened, then remove from the heat.
Let the chicken rest for 3 minutes before serving.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 297
- Sugar: 3 grams
- Sodium: 226 mg
- Fat: 20 grams
- Saturated Fat: 6 grams
- Carbohydrates: 3 grams
- Fiber: 1 gram
- Protein: 26 grams
- Cholesterol: 98 mg