Creamy Sun Dried Tomato Chicken
If you’re not in the mood to head to the restaurant, but you’re craving that plate of “fancy restaurant Chicken”, then you’re going to love this easy Creamy Sun Dried Tomato Chicken.
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Servings: 4
Ingredients
- 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
- 1/4 cup dry white wine or chicken broth
- 1/4 cup chicken broth
- 1/3 cup whipping cream
- 1 cup mushrooms sliced
- 1/4 cup oil-packed sun-dried tomatoes drained and thinly sliced
- 3 Tablesppons fresh basil thinly sliced or 1 teaspoon dried basil
- * 1/3 cup fresh Parmigiano Reggiano
Instructions
- Sprinkle chicken with salt and pepper.
- Heat 1 Tablespoon of oil in a heavy medium skillet over medium-high heat.
- Add chicken to skillet and saute until golden, about 5 minutes per side.
- Remove from pan and cover with aluminum foil to keep warm.
- Add remaining 1 Tablespoon of oil, garlic and stir 30 seconds.
- 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.
- Reduce heat to medium-low, cover skillet, and simmer until sauce thickens enough to coat spoon, about 4-5 minutes.
- Season sauce to taste with salt and pepper. Spoon over chicken and sprinkle with the fresh basil.
- Serve with steamed Broccoli and/or freshly shaved Parmigiano Reggiano.