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Ingredients (one per line)
4 boneless, skinless chicken breasts 1 tablespoon olive oil Salt and pepper to taste 1 teaspoon garlic powder 1 teaspoon Italian seasoning 1/2 cup sun-dried tomatoes, chopped 1 cup heavy cream 1 cup chicken broth 1 cup grated Parmesan cheese 1/4 cup fresh basil, chopped
Instructions (one step per line)
Preheat oven to 375°F (190°C) — 5 minutes Season 4 boneless, skinless chicken breasts with salt, pepper, garlic powder, and Italian seasoning — 2 minutes Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat — 2 minutes Sear chicken in oil until golden brown, about 6 minutes per side — 12 minutes Remove chicken from skillet and set aside — 1 minute In the same skillet, add 1/2 cup chopped sun-dried tomatoes and sauté for 2 minutes — 2 minutes Pour in 1 cup heavy cream and 1 cup chicken broth, stirring to combine — 1 minute Add 1 cup grated Parmesan cheese and stir until melted and smooth — 2 minutes Return chicken to the skillet, spooning sauce over the top — 1 minute Transfer skillet to preheated oven and bake for 15 minutes — 15 minutes Garnish with 1/4 cup chopped fresh basil before serving — 1 minute
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