Chicken in a Creamy Parmesan and Tomato Sauce

This is a recipe that I made tonight for dinner. I even took a picture of what it looked like when I was done. Now I didn't use fresh basil and I forgot to chop up the sun dried tomatoes. I also didn't use fresh garlic, but used garlic powder instead. We gave it a 4.5 out of 5. The sauce didn't quite thicken as much as I would like it too, but it still tasted good. OH and I just realized, I forgot to pound the chicken thin......cooking is not really my thing sometimes, but I still manage to get it done!

Here is a link to the actual recipe and what it is supposed to look like!
Chicken in a Creamy Parmesan and Tomato Sauce






Ingredients

• 1 tablespoon oil
• 4 (~6 ounce) skinless and boneless chicken breasts, pounded thin
• 2 cloves garlic, chopped
• 1/4 teaspoon red pepper flakes
• 1/4 cup dry white wine (or chicken broth)
• 3/4 cup chicken broth 1/2 cup heavy/whipping cream
•  1/4 cup oil packed sundried tomatoes, chopped
•  1/4 cup parmigiano reggiano (parmesan),
• grated salt and pepper to taste
•  1/4 cup fresh basil, thinly sliced (or 1 teaspoon dried basil)

Directions

1. Heat the oil in a pan over medium-high heat, add the chicken and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.
2. Add the garlic and red pepper flakes and saute until fragrant, about a minute.
3. Add the wine and deglaze the pan.
4. Add the broth, cream, sundried tomatoes and parmesan, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 minutes.
5. Mix in the chicken along with any juices, season with salt and pepper to taste, remove from heat and mix in the basil.