Tender chicken breast in the most amazing creamy sun-dried tomato sauce. Serve this with Fettucini pasta and a side of garlic bread. It's finger-licking good! Watch the Recipe Video below for Step-By-Step instructions!
Cooking Tips:
In this recipe, I used thinly sliced chicken breast. If you have large chicken breasts, you can slice them lengthwise in half to make them thinner. Just be careful not to overcook the chicken. If you are using the thin-cut filets, the sear time is about 2 to 3 minutes on each side. Remember, they still will cook a few more minutes in the sauce.
What makes the sauce extra delicious are the sun-dried tomatoes. To give this sauce more flavor you can brown the chicken in the oil from the sun-dried tomato jar.
Recipe Variations:
Some nice add-ins to this sauce would be artichoke hearts or spinach. Either way, I promise that your chicken will be moist, tender, and very flavorful!
Serving Variations:
Try this recipe with, pasta, basmati rice, or roasted potatoes.
Chicken with sund dried tomato sauce -Step-By-Step Recipe Video:
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Recipe
Chicken with Creamy Sun-dried Tomato Sauce
Ingredients
- 1 ยฝ lbs chicken breast (about 3 pieces)
- 1 teaspoon salt
- ยฝ teaspoon pepper
- 3 tablespoon olive oil (or the oil from the sun-dried tomato)
- 1 small shallot, finely minced
- 3 garlic cloves, finely minced
- ยฝ cup julienned sun-dried tomato in olive oil (6 oz glass)
- ยฝ cup white wine
- 1 cup heavy cream
- ยพ cup parmesan
- ยฝ cup green onions, chopped (green part only)
Instructions
- 1. Season the chicken with salt and pepper.2. Add oil to a large skillet over medium/high heat. Add the chicken and sear both sides until golden brown, about 3 minutes per side. Remove chicken from the pan on a plate. Lower the heat. If there is no more oil in the pan, add some oil from the sun-dried tomato. Add the shallot and the garlic and saute until fragrant, for about 1-2 minutes. Add the sun-dried tomato (without the oil). Combine, then stir in the white wine. Let it cook for 30 seconds on medium/high heat, then pour in the heavy cream. Stir and scrape (deglaze) the pan with a spatula. Stir in the parmesan. The sauce will start to thicken. Now, add back the chicken with its juices and continue to cook for another 5 minutes. Add the green onions, cook for 30 seconds. Turn off the heat. I serve this dish with Fettucini pasta and a side of garlic bread.
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