Ingredients
Instructions
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1.
Preheat oven to 400 degrees F.
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2.
Season chicken with salt and pepper
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3.
Melt 2 tablespoons of butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes each side. Transfer to a plate and set aside
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4.
Add garlic to the skillet and cook over medium-low heat, frequently stirring, until fragrant, about 1-2 minutes, add fresh tomato and cook 1 more minute. Stir in chicken broth, heavy cream, sun dried tomatoes, Asiago, oregano, dried basil and red pepper flakes. Simmer until slightly thickened, about 3 minutes
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5.
Return chicken to the skillet, scoop the sauce over top and roast 25 – 30 minutes until the chicken is thoroughly cooked.
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6.
Stir in fresh basil and serve. Garnish with more basil if you wish
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