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From Haley’s kitchen

Sun-Dried Tomato Chicken

The real payoff here is draining those sun-dried tomatoes before they hit the cream, so you get the concentrated flavor without watering down your sauce. Pat your chicken dry before searing too, because that dry surface is what gives you the golden crust that makes the whole dish feel restaurant-quality.

Sun-Dried Tomato Chicken
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Sun-Dried Tomato Chicken

Yield: 3-4 people

Gather

Ingredients

  • 4 large boneless, skinless chicken breast
  • 2 tablespoons olive oil
  • salt and pepper
  • dried oregano
  • 2 tablespoons jarred minced garlic
  • 1 tablespoon butter
  • 1 8 oz jar chopped Sun-Dried Tomato
  • 1 cup heavy cream
  • 1 cup Parmesan cheese
  • 3/4 cup chicken broth
  • fresh basil or spinach

Let’s cook

Steps

  1. Preheat oven to 350 degrees. Pat four chicken breast dry with a paper towel. Sprinkle both sides with salt and pepper
  2. Heat 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. In 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. Pour 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. Add a large pinch of salt and pepper. Mix well. Let simmer 1 minute.
  6. Add 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. Place 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!

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