Ingredients
3 chicken breasts, cut in half horizontally to end up with 6 pieces ½ cup of flour 2 Tbsp. Nonna’s Rustic Tomato Sauce Seasoning, divided Salt & pepper 3 Tbsp. butter 2 Tbsp. oil 1 cup chicken stock 2 Tbsp. tomato paste 1 cup heavy cream ½ cup freshly grated Parmesan 3/4 jar sundried tomatoes, drained Basil for garnish
Instructions
Place flour in a shallow dish along with 1 tablespoon Nona’s Rustic Tomato Sauce Seasoning, salt and pepper. Mix until combined. Dredge chicken pieces in flour. Heat a large skillet over medium-high heat. Add butter and oil to the pan. Transfer chicken to the pan and cook for 4-5 minutes per side. Transfer chicken to a clean plate. In the same skillet, add the chicken stock to deglaze the pan; add tomato paste, remaining Nonna’s Rustic Tomato Sauce Seasoning, cream, parmesan and sun-dried tomatoes. Simmer for 5 minutes; add the chicken and cook for 5 minutes more. Check for doneness (internal temperature of 165°F).
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