Creamy Basil Chicken Skillet

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Makes 4 servings; 30 minutes total time

Ingredients

1 tbsp olive oil
1 lb chicken cutlets (4 cutlets, or 2 chicken breasts sliced in half lengthwise)
tbsp butter
4 cloves garlic, minced
1/4 cup sundried tomatoes
1/4 tsp salt & pepper
1/2 cup heavy cream
1 cup parmesan cheese
1 cup basil, roughly chopped
1 head broccoli, chopped into florets

Instruction:

1) Heat olive oil in a skillet over med-high heat. Season chicken cutlets with salt & pepper, then add to pan, searing on each side for 3-4 minutes until browned. Remove chicken from skillet and set aside.

2) Meanwhile, add broccoli florets to a large bowl filled with water and microwave for 7-8 minutes. Drain water from broccoli and set aside.

3) Add butter to the skillet, then add garlic and sundried tomatoes and saute for 30 seconds. Add cream, bringing to a boil, then stir in parmesan cheese and salt & pepper. Add basil leaves and cook for another 30 seconds until wilted, then add chicken back to skillet.

4) Serve basil chicken alongside broccoli, garnishing with extra chopped basil and parmesan cheese if desired. Enjoy!

Storing:

Can be stored in the fridge to eat as leftovers for 5 days. Sprinkle some water overtop before reheating for 1-2 minutes in the microwave. Freezing is not recommended as the cream will separate.

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