Creamy Chicken With Sun-Dried Tomatoes
These chicken breasts are cooked with a creamy garlic, Parmesan, and sun-dried tomato sauce. This Tuscan-style chicken recipe is one you'll reach for again and again.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter, divided use
- 6 chicken breasts or cutlets, about 5 to 6 ounces each
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons minced shallot
- 1/2 cup chicken stock, unsalted
- 2 tablespoons dry white wine, or more chicken broth
- 1/3 cup basil leaves, packed
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup sun dried tomatoes in oil, drained and sliced (or more)
Instructions
- Place a large skillet over medium heat; add the olive oil and 1 tablespoon of the butter.
- Sprinkle the chicken breasts lightly with kosher salt and freshly ground black pepper.
- Arrange the chicken in the hot fat and cook for about 10 to 12 minutes, turning to brown both sides, or until the chicken tests done. The time depends on the thickness of the chicken breasts. The minimum safe temperature for chicken is 165 F (USDA Guidelines).
- Remove the chicken breasts to a plate and set aside.
- Add the remaining tablespoon of butter to the skillet along with the garlic and minced shallot. Cook, stirring, for 1 minute.
- Add the chicken stock and wine to the skillet; scrape up browned bits. Cook for 2 minutes, or until slightly reduced.
- Meanwhile, roll the basil leaves up and slice thinly. Or chop the basil leaves.
- Add the heavy cream and Parmesan cheese along with the sun dried tomatoes, and basil; taste and adjust the seasonings. Simmer the sauce mixture over low heat for 2 minutes.
- Add the chicken breasts back to the skillet and heat through.
- Serve with hot cooked pasta.
Tried this recipe?Let us know how it was!