Chicken Breasts with Sun-Dried Tomato Cream Sauce
This is a delicious, fast, and easy recipe perfect for a weeknight meal. The sauce is creamy, tangy, and full of flavor! Adapted from a recipe by Chungah Rhee.
Servings 2
Calories 513kcal
Ingredients
- 1 pound boneless skinless chicken breast halves, 2 halves
- salt and pepper to taste
- 2 tablespoon butter or butter flavored coconut oil, if dairy-free
- 2 cloves garlic minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream or coconut cream if dairy-free
- 1 1/2 tablespoons julienned sun dried tomatoes in olive oil drained
- 2 tablespoons Parmesan grated, or nutritional yeast if dairy-free
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried basil
- fresh basil for garnish, optional
Instructions
- Pound the chicken to and even 1/4 inch thickness between two pieces of plastic wrap. I often use a rolling pin or large bottle in this task.
- Heat a large pan over medium-high heat and when hot, add one tablespoon of butter. When the butter is hot, lay the chicken in the pan. Keep the chicken in a single layer and cook for 2-3 minutes per side. Work in batches if it won’t all fit in one round of cooking. Place on a serving plate.
- When all chicken is cooked, add the remaining tablespoon of butter to the pan. Add the garlic and cook until fragrant, about 1 minutes. Add chicken broth, cream, sun-dried tomatoes, parmesan, thyme, oregano, and dried basil. Boil and reduce sauce to desired consistency. It should be somewhat thick to coat the chicken.
- To serve, reheat chicken breasts in the sauce mixture and top with additional fresh basil, if desired.
Nutrition
Calories: 513kcal | Carbohydrates: 5g | Protein: 52g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 219mg | Sodium: 700mg | Potassium: 1082mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1037IU | Vitamin C: 19mg | Calcium: 101mg | Iron: 1mg