chicken in sun-dried tomato and white wine cream sauce
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 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
Instructions
  1. Season both sides of chicken breasts with salt and pepper.
  2. In a large skillet, melt 3 tbsp. butter over medium-high heat. Add chicken and cook about 2-3 minutes per side; set aside.
  3. 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.
  4. 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.
  5. In the skillet with the garlic, stir in chicken broth, heavy cream, white wine, sun-dried tomatoes, onions, Parmesan, thyme, oregano and basil.
  6. 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.
  7. Serve hot and garnish with fresh basil.
Notes
Recipe adapted from Damn Delicious.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2015/06/02/winner-winner-chicken-dinner-chicken-in-sun-dried-tomato-white-wine-cream-sauce/