Creamy Italian Chicken – CI Kitchen

We’re getting a sneak peek at a dish, guest chef Colleen Hatton, will be serving at the upcoming Dare to Dream Dream to Build event.
Creamy Italian Chicken
4 chicken breast, trimmed
2 T olive oil
Salt and pepper to taste
1 c heavy cream
1 c dry, white wine
1/4 c chicken stock
1/4 cup shaved parmesan cheese
2 diced shallots or 1/4 cup diced red onion
3 cloves of garlic minced
1 t oregano 
1 t basil
  1. Salt and pepper each piece of chicken on both sides.  In a large skillet add olive oil and cook the chicken on medium high heat for 3 minutes on each side or until brown on each side. Remove chicken to a cookie sheet and bake at 350 degrees until the internal temp of the chicken is 165 degrees.
  2. Place the shallots and garlic to the pan with leftover oil and sauteed for 1-2 minutes, until soft.  Add the heavy cream, chicken broth, white wine,oregano, basil and Parmesan cheese. Whisk over medium high heat until it starts to thicken.  Add the chicken back to the pan and serve over pasta if desired.

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