Sundried Tomato Bliss Marry Me Chicken with Basil Pistachio Pesto

Ingredients

• 4 pieces chicken breasts, boneless and skinless
• 1 cup sundried tomatoes, chopped
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup parmesan cheese, grated
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes
• to taste salt and pepper

• 1 cup fresh basil leaves, packed
• 1 cup pistachios, shelled
• 1 cup parmesan cheese, grated
• 1 clove garlic
• 1 cup olive oil
• 1 tablespoon lemon juice, freshly squeezed
• to taste salt and pepper

Method

1. 01
   Season the chicken breasts with salt and pepper on both sides.
2. 02
   In a large skillet over medium-high heat, add olive oil. Once hot, sear the chicken breasts for about 5-6 minutes on each side until golden brown and cooked through. Remove and set aside.
3. 03
   In the same skillet, add minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
4. 04
   Stir in the sundried tomatoes, chicken broth, and heavy cream. Bring to a simmer and cook for 5 minutes, stirring occasionally.
5. 05
   Reduce the heat to low and whisk in the grated parmesan cheese until the sauce is smooth and creamy.
6. 06
   Return the chicken breasts to the skillet, spooning the sauce over them. Let simmer for another 5 minutes to allow the flavors to meld.
7. 07
   To make the basil pistachio pesto, combine basil leaves, pistachios, parmesan cheese, garlic, lemon juice, and olive oil in a food processor. Pulse until smooth. Season with salt and pepper to taste.
8. 08
   Serve the chicken topped with a generous drizzle of basil pistachio pesto. Enjoy hot with your choice of side.