Sun Dried Tomato Chicken
Ingredients
The chicken
-
4
pieces
boneless skinless chicken breasts
-
2 ½
Tbsp
olive oil
-
to taste
salt
-
to taste
freshly ground black pepper
The sauce
-
3
Tbsp
finely chopped shallot or yellow onion
-
2
cloves
garlic, minced
-
1 ⅓
cups
low-sodium chicken broth
-
1 ½
tsp
cornstarch
-
½
cup
sun dried tomato halves packed in olive oil, drained and finely chopped
-
¼
cup
heavy cream
-
⅓
cup
finely shredded parmesan cheese
-
3
Tbsp
chopped fresh basil
Instructions
- Pound chicken to an even thickness and season with salt and pepper.
- Heat 1 ½ Tbsp olive oil in a skillet over medium-high heat.
- Cook chicken for about 4 - 5 minutes per side until fully cooked.
- Transfer chicken to foil to keep warm.
- In the same skillet, heat remaining olive oil and sauté shallot until soft.
- Add garlic and sauté for an additional minute.
- Pour in chicken broth and scrape the bottom of the skillet.
- Whisk cornstarch with a bit of broth and add to the skillet.
- Stir in sun dried tomatoes and season the sauce with salt and pepper.
- Bring to a light boil and simmer for 1 minute while stirring.
- Add cream and parmesan, stirring until the cheese melts.
- Return chicken to the skillet and spoon sauce over it.
- Top with basil and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
556
Total fat
36g
Total carbohydrates
7g
Total protein
38g
Sodium
687mg
Cholesterol
134mg
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