Chicken Milano

Chicken Milano

2 large skinless, boneless chicken breasts
Garlic Salt & Pepper
2 tbsp butter
2 tbsp olive oil
1/2 cup diced red onion
1/2 cup julienned sun-dried tomatoes, drained
2 tsp basil
1 tbsp dried garlic flakes
1 1/2 cups chicken broth
1 cup heavy cream
1/2 cup grated parmesan

Pound the chicken breasts between sheets of plastic wrap until flattened to an even thickness all over. Season with garlic salt and pepper, while heating the butter and olive oil in a large skillet. Brown the chicken on both sides. Add the red onion, sun dried tomatoes, basil, garlic flakes and chicken broth and bring to a boil, covered. Reduce heat and simmer 30 minutes or until tomatoes have softened and broth has reduced by about half. Stir in the cream and parmesan and continue to simmer until the sauce thickens a bit. Serve over hot, cooked fettuccini.

This was good and would easily serve 4.

Adapted from allrecipes.com.