Ingredients
Scale
- 2 chicken breasts
- 1 egg
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 1/2 cup parmesan cheese
- 1/4 cup sundried tomatoes
- 1 tbsp lemon juice
- 3 tbsp butter
- 1/2 – 1 tbsp minced garlic (depending on preference)
Instructions
- Slice chicken breasts in half lengthwise.
- In a bowl, whisk egg. Place about 1 cup of the shredded parmesan on cutting board or plate, smooth out into a thin layer.
- Dip chicken breasts in egg then cover in parmesan on both sides. They don’t need to be fully covered, just make sure there’s some parmesan on the sides.
- In a pan over medium high heat, add 1 tbsp butter and allow to melt. Add chicken to the pan (do it in batches if your pan isn’t big enough for all of the pieces). Cook for 5 minutes until it’s starting to get golden brown. Flip and then cook on the other side for another 5-7 minutes until the side is golden brown and chicken is cooked through (this will vary slightly depending on the thickness of your chicken).
- Take chicken out of pan and set aside. In the same pan used to cook the chicken (don’t clean it), add chicken stock and scrape any bits off the pan. Add in heavy cream and butter. Whisk in until well incorporated. Add in remaining 1/2 cup parmesan cheese. Whisk quickly until well incorporated.
- Add lemon juice to the pan then add in sundried tomatoes. Add chicken back to the pan and let simmer for 2 minutes, using a spoon to spoon sauce over chicken breasts. Plate and eat immediately.
Notes
If you’re keto/low carb and want to omit sundried tomatoes, go for it or even just use less.