Chicken with Sun-dried Tomatoes and Mushrooms in Cream Sauce

tender chicken drenched in a savory cream sauce

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 312kcal

1 pound of chicken breasts 2 chicken breasts sliced into 4
1 tablespoon unsalted butter
3 garlic cloves minced
Red pepper flakes to taste
8 oz can of chicken broth
½ cup heavy cream
½ cup unsweetened almond milk
1/3 cup julienned sun-dried tomatoes in olive oil drained
¼ cup freshly grated Parmesan
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ cup fresh basil leaves chiffonade
McCormick’s Grill Mates Montreal Chicken Seasoning kosher salt, pepper, and seasoning salt to taste

Preheat oven to 400 degrees.
Season chicken with seasonings, to taste.
Melt the butter in a skillet over medium high heat. Add chicken and sear both sides until golden brown, about 3-4 minutes per side; set aside.
Add garlic and red pepper flakes, and cook until fragrant, about 1-2 minutes.
Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven and bake for 25-30 minutes.

Calories: 312kcal