|4||6 oz Boneless and Skinless Chicken Breasts|
|2-1/2 T||Olive Oil|
|To taste||Salt and Pepper|
|3 T||Finely chopped shallot or yellow onion|
|2||Cloves Garlic, minced|
|1-1/3 Cups + 1 T||Chicken Broth|
|1/2 Cup||Sun Dried Tomato Halves|
|1/4 Cup||Heavy Cream|
|1/3 Cup||Finely Shredded Parmesan Cheese|
|3 T||Chopped Fresh Basil|
|To taste||Tomato Bacon Basil Seasoning|
1) Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides of chiken with Tomato Bacon Basil Seasoning. Heat 1-1/2 T Olive Oil in a 12" skillet over medium-high heat. Add chicken, cover with a lid, and cook about 4-5 minutes per side until center registers 165 degrees on an instant read thermometer. Transfer to a sheet of foil and wrap to keep warm, set aside.
2) Heat remaining 1 T olive oil in skillet. Add shallot and saute until nearly soft, about 3 minutes, add garlic and saute 1 minute longer.
3) Pour in 1-1/3 cups chicken broth, while scraping bottom to release browned bits. In a small bowl whisk together remaining 1 T broth with cornstarch then pour into skillet. Stir in sun dried tomatoes, season sauce with salt and pepper to taste. Bring to a light boil and allow to simmer 1 minute, stirring constantly. Add 1 T of Tomato Bacon Basil Seasoning. Add in cream and parmesan, stirring until parmesan has melted. Remove from heat, add chicken to skillet, spoon sauce over chicken. Top with basil and serve immediately.