1-First, grab your 4 boneless skinless chicken breasts and pound them to an even thickness for quick, even cooking. Season them with 1 teaspoon kosher salt, 1 teaspoon cracked black pepper, and 1 teaspoon dried basil it’s like giving them a flavorful spa treatment! Next, heat 2 tablespoons olive oil and 1 tablespoon butter in a skillet over medium heat, then sear the chicken for about 5-7 minutes per side until it’s golden and reaches 165°F inside.

2-Once the chicken is set aside, it’s sauce time sauté 1 minced medium shallot in the remaining 1 tablespoon butter until it’s soft. Add 3 cloves minced garlic and 4 ounces thinly sliced sun-dried tomatoes, cooking for another minute to let those aromas dance. Deglaze the pan with ½ cup dry white wine (or that chicken broth and lemon juice mix if you’re skipping alcohol), then pour in ½ cup chicken broth and simmer until it’s reduced by half.

3-Whisk in ½ cup heavy cream and 1 ounce finely grated parmesan cheese until everything’s smooth and creamy. Stir in 1 cup loosely packed julienned fresh basil leaves, then slide the chicken back into the skillet to simmer in that sauce for 5-7 minutes. Finally, garnish with extra fresh basil and chopped parsley before serving. For a vegan spin, swap in tofu and adjust the cook time it’s that flexible!