Glamour magazine (1980s) originally published a similar preparation. What could be bad using heavy cream and rich flavors coming from the pan the chicken was cooked and simmered in? For whatever reason it's back and one of the Top 10 recipes searched for the past few years.

Instructions:

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Yield: 4 Servings

(Image by Richland Source, An  independent journalism covering Mansfield, Ohio and Richland County)

Amount/Measure/Ingredient:

4 (6 ounce) skinless chicken breasts

½ cup flour to dust chicken, discard flour after dusting

1 tsp. salt

½ tsp. pepper

3 tablespoons olive oil

Sauce

3 tablespoons butter

1 tbsp. garlic, fresh peeled, minced

2 tablespoons flour

1 cup plus a little extra chicken broth, warm

1 tbsp. tomato paste

1 cup sun-dried tomatoes, drained of oil if from a jar

2 tsp. paprika

2 tsp. dried oregano

1 cup heavy cream

1/2 cup Parmesan cheese grated

½ cup Romano cheese grated

Fresh basil for garnish

Additional cheese for sprinkling

salt and pepper

Procedure:

Prepare the boneless skinless chicken breasts and season with ½ tsp. salt and ¼ tsp. pepper, then dip-dredge them in flour, shaking off any excess.

In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes until the chicken is no longer pink and cooked through. Move them around in the pan to brown evenly. Transfer the cooked chicken to a plate and set it aside while you make the sauce.

In the same pan over medium-low heat, add 3 tablespoons butter. Once it is melted, sauté the minced garlic, for 30 seconds until it's fragrant. Add in 2 tablespoons flour and stir to make a paste, then

whisk in 1 cup warm chicken broth and bring to a boil. Stir in the tomato paste, drained sun-dried tomatoes, 2 tsp. paprika, and 2 tsp. dried oregano. Season all with more salt and pepper, and a little stock to thin if needed. Reduce the heat and add 1 cup heavy cream, taste and season again, while it is simmering for 10 minutes. Add the chicken back into the pan to heat for 5 minutes and then, the final step is to stir in the Parmesan cheese and Romano cheese and chopped fresh basil leaves. (Don't boil sauce after adding cheese or it will become gummy---just keep it warm over very low heat. 

Serve with pasta, rice and or gnocchi plus fresh cooked green beans tossed in garlic butter. Timing is everything, so have pasta/rice and your vegetable ready too.

This makes a nice leftover to be reheated on another day!