Ingredients for Chicken Breasts In Sun Dried Tomato Cream
- 2 tablespoons butter
- Garlic Cloves
- All Purpose Flour
- Chicken Broth
- Heavy Cream
- Sun Dried Tomatoes Packed In Oil
- Oil
- Dried Thyme
- 1/4 teaspoon salt
- Crushed Red Pepper Flakes
- Sliced Mushrooms
- Boneless Skinless Chicken Breast Halves
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How to Make Chicken Breasts In Sun Dried Tomato Cream
- Heat 2 tablespoons of sun-dried tomato oil in a large skillet over medium-high heat.
- Season chicken breasts with salt and pepper. Place chicken breasts in the skillet and sauté for 8 minutes per side, or until browned and cooked through. Remove chicken from skillet and set aside.
- Melt 2 tablespoons of butter in the same skillet over medium-high heat.
- Add 8 ounces of sliced mushrooms and sauté until lightly browned and most of their liquid has evaporated (about 5-7 minutes).
- Add 2 cloves of minced garlic and cook for 30 seconds until fragrant.
- Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 1 cup of chicken broth, 1 cup of heavy cream, 1/2 cup of sun-dried tomatoes (packed in oil, drained), 1 teaspoon of dried thyme, 1/4 teaspoon of salt, and a pinch of red pepper flakes.
- Bring the sauce to a simmer and cook for 1 minute, or until slightly thickened.
- Return the chicken to the skillet and cook until heated through (about 2-3 minutes).
- (Optional: For Johnny Carino's style, double the sauce, add 4 ounces of diced bacon and 1/2 cup of diced Roma tomatoes. Serve over angel hair pasta.)
- Serve immediately over your favorite pasta (or mashed potatoes).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
5g
Fat
49g
Carbs
2g
