You can never have too many easy chicken recipes for a quick weeknight meal! The great thing about this Skillet Chicken with Creamy Sun Dried Tomato Sauce is that it’s simple enough for a weeknight meal yet it’s fancy enough to serve to guests on a weekend.
Ingredients
4 (6 oz) bonelss, skinless chicken breasts*
2 1/2 Tbsp olive oil
Salt and freshly ground black pepper
3 Tbsp finely chopped shallot or yellow onion
2 cloves garlic , minced
1 1/3 cups + 1 Tbsp low-sodium chicken broth
2 1/2 tsp cornstarch
1/2 cup sun dried tomatoe halves packed in olive oil with herbs , finely chopped (this can be done in a food processor)
1/4 cup heavy cream
1/3 cup finely shredded parmesan cheese
3 Tbsp chopped fresh basil
Preparation
Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides of chicken with salt and pepper. Heat 1 1/2 Tbsp olive oil in a 12-inch skillet over medium-high heat.
Add chicken (cover with a splatter screen if you have one) and cook about 4 - 5 minutes per side until center registers 165 degrees on an instant read thermometer. Transfer to a sheet of foil and wrap to keep warm, set aside.
Heat remaining 1 Tbsp olive oil in skillet. Add shallot and saute until nearly soft, about 3 minutes, add garlic and saute 1 minute longer. Pour in 1 1/3 cups chicken broth, while scraping bottom to release browned bits.
In a small bowl whisk together remaining 1 Tbsp broth with cornstarch then pour into skillet. Stir in sun dried tomatoes, season sauce with salt and pepper to taste. Bring to a light boil and allow to simmer 1 minute, stirring constantly.
Add in cream and parmesan, stirring until parmesan has melted. Remove from heat, add chicken to skillet, spoon sauce over chicken.
Top with basil and serve immediately.
*If you can't find smaller chicken breasts you can cut two larger ones in half through the thickness to create four smaller ones (and you shouldn't need to pound it even).
Ingredients
4 (6 oz) bonelss, skinless chicken breasts*
2 1/2 Tbsp olive oil
Salt and freshly ground black pepper
3 Tbsp finely chopped shallot or yellow onion
2 cloves garlic , minced
1 1/3 cups + 1 Tbsp low-sodium chicken broth
2 1/2 tsp cornstarch
1/2 cup sun dried tomatoe halves packed in olive oil with herbs , finely chopped (this can be done in a food processor)
1/4 cup heavy cream
1/3 cup finely shredded parmesan cheese
3 Tbsp chopped fresh basil
Preparation
Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides of chicken with salt and pepper. Heat 1 1/2 Tbsp olive oil in a 12-inch skillet over medium-high heat.
Add chicken (cover with a splatter screen if you have one) and cook about 4 - 5 minutes per side until center registers 165 degrees on an instant read thermometer. Transfer to a sheet of foil and wrap to keep warm, set aside.
Heat remaining 1 Tbsp olive oil in skillet. Add shallot and saute until nearly soft, about 3 minutes, add garlic and saute 1 minute longer. Pour in 1 1/3 cups chicken broth, while scraping bottom to release browned bits.
In a small bowl whisk together remaining 1 Tbsp broth with cornstarch then pour into skillet. Stir in sun dried tomatoes, season sauce with salt and pepper to taste. Bring to a light boil and allow to simmer 1 minute, stirring constantly.
Add in cream and parmesan, stirring until parmesan has melted. Remove from heat, add chicken to skillet, spoon sauce over chicken.
Top with basil and serve immediately.
*If you can't find smaller chicken breasts you can cut two larger ones in half through the thickness to create four smaller ones (and you shouldn't need to pound it even).
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