Chicken in Sun-Dried Tomato Sauce

Name: Chicken in Sun-Dried Tomato Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 Tbsp Flour; 3/4 tsp Salt; 1/4 tsp Black pepper ground; 1-1/4 lbs Chicken thinly sliced and pounded to 1/8 to 1/4 thickness.; 2 Tbsp Olive oil; 1 ea Yellow onion chopped; 3 cloves Garlic minced; 1 cup Heavy cream; 1 cup Chicken broth; 1/2 cup Sun-dried tomatoes chopped; 2 tsp Tomato paste; 1/2 tsp Dried oregano; 1/4 tsp Crushed red pepper flakes; 1/4 tsp Sugar; 2 Tbsp Parmesan cheese shredded; 2 Tbsp Fresh basil chopped

Print Recipe

A tender sauteed chicken dish in a creamy sun-dried tomato sauce.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings: 4

Ingredients

3 Tbsp Flour
3/4 tsp Salt
1/4 tsp Black pepper ground
1-1/4 lbs Chicken thinly sliced and pounded to 1/8 to 1/4 thickness.
2 Tbsp Olive oil
1 ea Yellow onion chopped
3 cloves Garlic minced
1 cup Heavy cream
1 cup Chicken broth
1/2 cup Sun-dried tomatoes chopped
2 tsp Tomato paste
1/2 tsp Dried oregano
1/4 tsp Crushed red pepper flakes
1/4 tsp Sugar
2 Tbsp Parmesan cheese shredded
2 Tbsp Fresh basil chopped

Instructions

Place the flour, ¾ teaspoon salt, and the black pepper in a covered bowl and shake to combine. Add the chicken to the bowl; seal the bowl tightly and shake to coat the chicken evenly.
3 Tbsp Flour, 3/4 tsp Salt, 1/4 tsp Black pepper ground, 1-1/4 lbs Chicken thinly sliced and pounded to 1/8 to 1/4 thickness.
Heat the oil in a large skillet over medium-high heat. Place the flour-dusted chicken in the pan and cook, flipping once, until the chicken is lightly golden and just cooked through, about 3 minutes total. Transfer the chicken to a plate and set aside.
2 Tbsp Olive oil
Reduce the heat to medium and add the onions to the skillet. Cook, stirring frequently, until softened and translucent, 2 to 3 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown.
1 ea Yellow onion chopped, 3 cloves Garlic minced
Add the cream, broth, sun-dried tomatoes, tomato paste, oregano, red pepper flakes, sugar, and ¼ teaspoon salt; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is thickened, about 5 minutes.
1 cup Heavy cream, 1 cup Chicken broth, 1/2 cup Sun-dried tomatoes chopped, 2 tsp Tomato paste, 1/2 tsp Dried oregano, 1/4 tsp Crushed red pepper flakes, 1/4 tsp Sugar
Stir in the Parmesan and basil. Add the chicken back to the pan, along with any juices that accumulated on the plate; reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 1 to 2 minutes.
2 Tbsp Parmesan cheese shredded
Sprinkle with more fresh basil, if desired, and serve.