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Tuesday, June 14, 2016

Skillet Chicken with Creamy Sun Dried Tomato Sauce

Todays recipe !

Skillet Chicken with Creamy Sun Dried Tomato Sauce

4 (6oz) boneless, skinless chicken breasts
1 1/2 Tablespoon olive oil
salt and freshly ground black pepper
3 Tablespoons finely chopped shallot or yellow onion
2 cloves minced garlic
1 1/3 cups + 1 tablespoon low-sodium chicken broth
=2 1/2 teaspoons cornstarch
1/2 cup sun dried tomato halves packed in olive oil with herbs finely chopped
1/4 cup heavy cream
1/3 cup finely shredded parmesan cheese
3 Tablespoons chopped fresh basil

Pound chicken to an even thickness.   Season both sides of chicken with salt and pepper.   heat 1 1/2 Tablespoons olive oil in skillet over medium high heat.   Add chicken and cook 4-5 minutes per side, until center registers 165°    Set aside

Heat remaining olive oil, 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 broth with cornstarch then pour into skillet.   Stir in sundried tomatoes, season sauce with salt and pepper and parmesan, stirring until parmesan has melted.   Remove from heat add chicken to skillet, spoon sauce over chicken.   Top with basil, serve immediately


  1. This looks delicious! I'm always looking for a new recipe to make.
    Thanks for sharing! :)


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