Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon Italian seasoning (15 g)
  • ½ cup (120 ml) white wine or chicken broth
  • ½ cup (120 ml) heavy cream
  • ¼ cup (60 g) sun-dried tomatoes, chopped
  • 2 tablespoons (30 g) unsalted butter
  • 2 tablespoons (approx. 8 g) fresh basil, chopped
  • Zest and juice of 1 lemon

Instructions:

  1. Season chicken breasts with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through.
  4. Remove from the skillet and cover with foil to keep warm.
  5. In the same skillet, pour in white wine (or chicken broth) and scrape the bottom to deglaze.
  6. Add sun-dried tomatoes and simmer for 3-4 minutes.
  7. Stir in heavy cream and bring to a gentle simmer for 2-3 minutes until slightly thickened.
  8. Add butter, lemon zest, lemon juice, and fresh basil; whisk until smooth.
  9. Return chicken to the skillet, coating it with the sauce.
  10. Allow to heat through for 2 minutes.
  11. Plate chicken and drizzle with additional sauce. Garnish with fresh basil if desired!