Sep 03
Chicken with Sun-dried Tomato Cream Sauce3 Comments


Hope you are all enjoying your holiday weekend! Today is officially my last day of summer, back to work I go tomorrow on my birthday. Here we have a great weeknight option for all those moms and dads who are struggling getting back into the swing of things!

Easy, that has been the key thing in my mind when I have been menu planning these past few weeks. As I mentioned last week, it is the beginning of the school year which means I am tired and have put long hours into my hot classroom. The last thing I feel like doing after one of those days is making some elaborate dinner. I want something that is still delicious, but comes together with ease and few ingredients. A bonus would be if I have all the ingredients already on hand, which in this case I did. This chicken is seared, removed, and then cooked in with all the other ingredients. Once the chicken is cooked through, the sauce is blended and topped with some fresh basil. This made us feel like we were eating a fancy meal, but it came together in less than 30 minutes and you use only one pan to make it. I don’t know about you, but this is definitely a winner in my book!

Chicken with Sun-dried Tomato Cream Sauce

4 boneless skinless chicken breast halves (1 1/2 pound total)
1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup drained sun-dried tomatoes (packed in oil; 1/2 ounce), patted dry and coarsely chopped
3/4 teaspoon dried hot red pepper flakes
1/4 cup dry white wine
3/4 cup chicken broth
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil

What you’ll do:

Pat chicken dry and season both sides with salt and black pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, brown the chicken, turning once, about 6 minutes total. Transfer with tongs to a plate, at this point chicken will not be cooked through. 
Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden and fragrant, about 1 minute. Add wine and boil, stirring and scraping up any brown bits, until reduced by half. Add chicken broth and bring to a boil. Return the chicken to the skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 4 to 5 minutes or until a thermometer reaches 160 degrees. After chicken has been cooked, transfer it with tongs to a platter and keep warm, loosely covered with foil. Add the cream and 2 tablespoons basil to the sauce in the skillet and bring just to a simmer. Transfer sauce to a deep heatproof bowl or 1-quart glass measure and purée with an immersion blender until almost smooth. (Alternatively, blend sauce in a standing blender with cap removed and towel covering the hole. Use caution when blending hot liquids.) If necessary, add water to thin to desired consistency, then season with salt and pepper. Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.
Print Friendly
This entry was posted in Uncategorized. Bookmark the permalink.

3 Responses to Chicken with Sun-dried Tomato Cream Sauce

  1. That creamy sundried tomato sauce looks so tempting!

  2. Parsley Sage says:

    That cream sauce sounds fabulous! I work until 7 every night and I’m with you! Cooking is the LAST thing on my mind when I get home so I want something fast and delicious :) Bookmarked!

  3. Nicole, RD says:

    YUM! I love that this doesn’t use all heavy cream…but it’s still a cream sauce. The wine in there…delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *