Creamy Sun Dried Tomato Chicken

  • 2 large boneless and skinless chicken breasts , halved
  • 2 Tablespoons oil from oil-packed sun-dried tomatoes, or olive oil, divided
  • Salt and black pepper to taste
  • 3 garlic cloves, minced
  • ¼ cup dry white wine or chicken broth
  • ¼ cup chicken broth
  • ⅓ cup whipping cream
  • 1 cup mushrooms, sliced
  • ¼ cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 3 Tablesppons fresh basil, thinly sliced or 1 teaspoon dried basil
  • * ⅓ cup fresh Parmigiano Reggiano
  • Instructions
    1. Sprinkle chicken with salt and pepper.
    2. Heat 1 Tablespoon of oil in a heavy medium skillet over medium-high heat.
    3. Add chicken to skillet and saute until golden, about 5 minutes per side.
    4. Remove from pan and cover with aluminum foil to keep warm.
    5. Add remaining 1 Tablespoon of oil, garlic and stir 30 seconds.
    6. Then add mushrooms and sun-dried tomatoes, cook for 2-3 minutes, until the mushrooms are just soft, stirring frequently. Add wine, chicken broth, and cream.
    7. Reduce heat to medium-low, cover skillet, and simmer until sauce thickens enough to coat spoon, about 4-5 minutes.
    8. Season sauce to taste with salt and pepper. Spoon over chicken and sprinkle with the fresh basil.
    9. Serve with steamed Broccoli and/or freshly shaved Parmigiano Reggiano.

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