1/3 cup sun dried tomatoes, chopped (dried, not in oil)
1/4 cup fresh basil chopped
1 1/2 cups chicken broth
1/4 cup white wine ( I used add'l chicken broth)
1/2 cup milk (or heavy cream)
2 tsp olive oil
1 TB butter
salt & pepper
Instructions
n a large cast iron skillet, heat the olive oil over
medium-high heat. Salt and pepper both sides of the
chicken then add them to the pan. Cook chicken
until done, about 5 minutes on each side. Remove
from pan, cover and set aside.
Add the butter to the pan along with the onion and
garlic, and saute for about 2 minutes. Add the
sun dried tomatoes, and stir well. Add the flour,
and with a whisk stir everything together to for
about 2 minutes. Add the chicken stock & wine,
whisking constantly until smooth. Add cream and
continue to whisk for a couple minutes, or until
the sauce begins to thicken. Add the basil & stir
to combine, then add the chicken back to the pan.
Spoon sauce over chicken, and let it set for a
couple of minutes to warm through before serving.
This can be served over pasta, but for us we just
had a side salad with it. Enjoy!
Originally Submitted
2/4/2013
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