Marry Me Chicken with Peri Peri

Ingredients:

• 3 tbsp, il Fustino Tuscan Garlic & Herb EVOO
  
• 4, boneless, skinless chicken breasts  about 1.25 lb total
• 6 tbsp, all-purpose flour
  
• 2 tsp, il Fustino Peri Peri Seasoning
• 3 cloves, garlic - minced
  
• 1 tsp, dried oregano
• 3/4 cups, chicken broth
• 3/4 cup, sun-dried tomatoes - drained and left whole or can be chopped
• 3/4 cup, heavy cream
• 1/2 cup, Parmesan - freshly grated
• basil leaves
• 1/2 lemon, just the juice
• salt and freshly ground lack pepper to taste

Directions:

Using a shallow large dish, mix the flour with 1 tsp of il Fustino Peri Peri Seasoning (reserve the remaining 1 tsp for the sauce). Cost the chicken breast in the flour mixture.

In a large skillet, heat 2 tbsp of EVOO over medium-high heat. Add the chicken and cook on each side for about 5 minutes each, or until golden brown. Transfer chicken to a plate and set aside.

Turn the heat under the pan to low. Stir in minced garlic, sun-dried tomatoes, 1 tsp il Fustino Peri Peri seasoning and oregano. Cook until fragrant - about 1 minute. Stir in the broth, cream and grated Parmesan. Bring to a low simmer, add in the chicken and any accumulated juices.

Put the lid on the pan and cook for 3-5 minutes. Turn the chicken and cook for another 3 minutes.

Check the chicken is cooked through. Serve chicken with a generous spoonful of sauce over the top. Garnish with sliced basil and a squeeze of lemon. Enjoy!