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Chicken with Sun-Dried Tomato Cream Sauce
Ingredients
  • 3 boneless, skinless chicken breasts, cut diagonally into 6 cutlets (1 ½ lbs)
  • ½ cup all-purpose flour (66g)
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • 4 tablespoons unsalted butter, divided (2oz)
  • 2 large shallots, sliced thin
  • 2 garlic cloves
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup dry white wine (8 oz)
  • ½ cup oil-packed sun-dried tomatoes, drained and chopped fine (reserve 1 tablespoon oil for searing the chicken cutlets)
  • ½ chicken broth, low sodium
  • ½ cup heavy cream
  • ¼ cup fresh basil leaves, sliced thin (5g) plus more for garnish
  • ¼ cup fresh grated Parmesan Cheese, 14g or ½ oz plus more for garnish
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