Sun-Dried Tomato Chicken

Gather

Ingredients

Let’s cook

Steps

Tap anything to check it off as you go.

1. 1Preheat oven to 350 degrees. Pat four chicken breast dry with a paper towel. Sprinkle both sides with salt and pepper
2. 2Heat 2 tablespoons of olive oil over medium-high heat in an oven safe skillet. Sear all of the chicken breast for 3 minutes on each side and finish in a 350 oven until the internal temp reaches 165 degrees. Set chicken aside on a plate covered. Do not wash skillet.
3. 3In the same skillet you cooked the chicken, heat 1 tablespoon of butter over medium heat. Add the 2 tablespoons of jarred minced garlic. Cook until fragrant.
4. 4Pour the entire jar of *drained* sun dried tomatos into the skillet. Mix well with garlic. Pour in the heavy cream and broth. Mix well. Reduce heat to medium-low.
5. 5Add a large pinch of salt and pepper. Mix well. Let simmer 1 minute.
6. 6Add the parmesan cheese. Mix until creamy and smooth. Add the 2 tsp of cornstarch if needed here to thicken sauce. But if you let it simmer for a little bit it will thicken without it.
7. 7Place the chicken breast back into the sauce. Add chopped fresh basil or spianch leaves (as much as you would like) wilt 30 seconds- 1 minute in the sauce and enjoy!