This recipe is a winner. The chicken is unbelievably tender and the depth of flavor is incredible. I guarantee you will want to drink the sauce! My boyfriend even said this is his favorite dish I’ve ever made–and I’ve cooked him a lot of meals!
chicken in sun-dried tomato and white wine cream sauce
- 6-8 thinly sliced boneless, skinless chicken breasts, seasoned with salt and pepper
- 5 tbsp. unsalted butter, divided
- 5-6 cloves garlic, minced
- ½ tsp. red pepper flakes
- 2 cups chicken broth
- 1 cup heavy whipping cream
- ¼ - ½ cup dry white wine
- 1 small yellow onion, thinly sliced
- ½ cup julienned sun-dried tomatoes in oil, drained, plus more if desired
- ½ cup grated Parmesan
- ½ tsp. fresh thyme
- ½ tsp. dried oregano
- 1 tsp. plus ¼ cup fresh basil, chiffonade, divided
- Season both sides of chicken breasts with salt and pepper.
- In a large skillet, melt 3 tbsp. butter over medium-high heat. Add chicken and cook about 2-3 minutes per side; set aside.
- Melt remaining 2 tbsp. butter in the skillet, then add garlic and red pepper flakes. Cook mixture, stirring frequently, until fragrant, about 1-2 minutes.
- In a separate skillet, heat 1 tsp. olive oil, then add onion slices. Cook, stirring frequently, until translucent and aromatic, and slightly browned. Remove from heat.
- In the skillet with the garlic, stir in chicken broth, heavy cream, white wine, sun-dried tomatoes, onions, Parmesan, thyme, oregano and basil.
- Bring mixture to a boil, then reduce heat and simmer until slightly thickened, about 5-7 minutes. Return chicken to the skillet over low heat; cook another few minutes, coating the chicken in the sauce.
- Serve hot and garnish with fresh basil.
Recipe adapted from Damn Delicious.