Skillet Chicken with Creamy Sun Dried Tomato Sauce
Skillet Chicken with Creamy Sun Dried Tomato Sauce is a gluten free side dish. For $3.33 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains about 12g of protein, 34g of fat, and a total of 427 calories. This recipe serves 2. 1158 people have made this recipe and would make it again. This recipe from Cooking Classy requires chicken broth, shallot, parmesan cheese, and olive oil. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 78%. Try Skillet Chicken in Creamy Sun Dried Tomato Sauce, Skillet Chicken in Creamy Sun Dried Tomato Sauce, and Creamy Chicken, Orzo and Sun Dried Tomato Skillet Dinner for similar recipes.
Servings: 2
Ingredients:
1 1/3 cups + 1 Tbsp low-sodium chicken broth
2 1/2 tsp cornstarch
3 Tbsp chopped fresh basil
2 cloves garlic, minced
1/4 cup heavy cream
2 1/2 Tbsp olive oil
1/3 cup finely shredded parmesan cheese
Salt and freshly ground black pepper
3 Tbsp finely chopped shallot or yellow onion
1/2 cup sun dried tomatoe halves packed in olive oil with herbs, finely chopped (this can be done in a food processor)
4 (6 oz) bonelss, skinless chicken breasts*
Equipment:
meat tenderizer
frying pan
kitchen thermometer
aluminum foil
whisk
bowl
Cooking instruction summary:
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).Recipe source: Cooking Classy
Step by step:
1. Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides of chicken with salt and pepper.
2. Heat 1 1/2 Tbsp olive oil in a 12-inch skillet over medium-high heat.
3. 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.
4. Transfer to a sheet of foil and wrap to keep warm, set aside.
5. Heat remaining 1 Tbsp olive oil in skillet.
6. Add shallot and saute until nearly soft, about 3 minutes, add garlic and saute 1 minute longer.
7. 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.
8. Add in cream and parmesan, stirring until parmesan has melted.
9. 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).Recipe source: Cooking Classy
Nutrition Information:
covered percent of daily need
