Step 1

For the sauce: In a large measuring cup with a spout, combine the chicken broth, bouillon, half and half, honey, hot sauce, and sauce seasonings and set aside.

Step 2

Measure out all remaining ingredients before beginning.

Step 3

Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.

Step 4

Season each side with salt, pepper, and Italian seasoning. Sprinkle with flour and rub it over the surface of each side. (The flour gives it a little texture and prevents it from sticking to the skillet. It also thickens the sauce a little more at the end.)

Step 5

Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.

Step 6

Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3 minutes.

Step 7

Add the garlic and tomato paste and cook for 1 more minute.

Step 8

Melt the butter and add the flour. Stir continuously for 2 minutes, until the raw flour smell is cooked off.

Step 9

Add the chicken broth mixture in small splashes, stirring continuously. (This is the mixture that we combined in step 1 of prep work.)

Step 10

Add the sundried tomatoes. Bring the sauce to a boil, then reduce to a simmer. Let it simmer and reduce for 10 minutes. During this time the flavors will meld, and the sauce will thicken and concentrate.

Step 11

Reduce heat to low. Stir in the cream cheese until combined. Gradually stir in the Parmesan cheese.

Step 12

Add the chicken back and spoon the sauce on top. Let it simmer and reduce for 5-7 minutes, uncovered. Garnish with fresh basil or parsley and serve!