Skillet Chicken with Sun-Dried Tomato Sauce

Skillet Chicken with Sun-Dried Tomato Sauce

from Ellen's kitchen, with thanks to Costco Connection


  • 2 lbs boneless, skinless chicken breasts
  • salt and pepper, to taste
  • 5 tbs butter, divided
  • 3 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 3/4 cup heavy cream
  • 1/2 cup oil-packed, thinly sliced sun-dried tomatoes
  • 1/2 cup thinly sliced fresh basil
  • chicken breasts in half horizontally.  Pound to even thickness in zip top bag using meat pounder.  Season with salt and pepper.
  • 2 tbs butter in large nonstick skillet over medium heat, all as many chicken breasts as you can without crowding pan.  Cook 3-4 minutes per side until nicely browned.  Remove from skillet and repeat with remaining breasts.  
  • 1 tbs butter in skillet over medium heat.  Add garlic, Italian seasoning, and red pepper flakes.  Cook, stirring constantly, for one minute.
  • wine.  Bring to boil, reduce heat and simmer for 2 minutes until most of wine has evaporated.  Add broth and bring to boil.  Reduce and simmer for 5 minutes.  Add tomatoes and simmer for 5 minutes until nicely thickened.  
  • cream, chicken breasts, and basil to skillet and cook for 4-5 minutes until chicken thoroughly heated and cooked, and sauce is thickened.


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