Skillet Chicken with Sun-Dried Tomato Cream Sauce
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Prep Time:
5m
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Cook Time:
20m
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Total Time:
25m
Ingredients
- 1 tbsp. Olive oil
- 2 tbsp. Butter
- 2 Chicken breasts, or one butterflied
- 2 Garlic cloves, minced
- 1/2 c Chicken broth
- 1/3 c Heavy cream
- 1/3 c Sun-dried tomatoes (the sort that comes in oil), roughly chopped
- 1/2 c Shredded Fresh Parmesan Cheese divided
- Pepper
- Salt
- Fresh Basil
Instructions
- Prepare the chicken by patting dry and seasoning with salt and pepper. Let rest until at room temperature.
- Heat 1 tbsp olive oil and 2 tbsp butter in a large cast-iron skillet over medium-high heat. Fully cook the chicken, until a meat thermometer registered 165°F. Remove chicken and set aside, tented.
- Reduce heat to medium and sauté garlic for 30 seconds, until aromatic. Pour in chicken broth and heavy cream. Stir to combine. Stir in sun-dried tomatoes and half (1/4 c) of the parmesan.
- Reduce heat to medium-low and simmer for 5-6 minutes, until thickened.
- Place the chicken in the sauce and simmer for 1-2 minutes bring up to temperature. Sprinkle with remaining parmesan cheese and fresh basil.
- Serve with creamy mashed potatoes, capellini, or sautéd vegetables.