Best Sun Dried Tomato Breaded Chicken With Cream Sauce Recipes

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CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE



Chicken With Sun-Dried Tomato Cream Sauce image

Make and share this Chicken With Sun-Dried Tomato Cream Sauce recipe from Food.com.

Provided by Shannon Cooks

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup sun-dried tomato, drained, coarsely chopped and patted dry
1/8 teaspoon hot red pepper flakes
1/4 cup dry white wine
3/4 cup vegetable broth or 3/4 cup chicken broth, doesn't matter
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil leaf

Steps:

  • Pat dry chicken and season with salt and pepper.
  • Heat oil in a heavy skillet over moderately high heat and brown chicken, turning once, for about 6 minutes (chicken will not be completely cooked at this point).
  • Transfer chicken to a plate.
  • Add garlic, tomatoes and pepper flakes to the skillet and saute until garlic is pale gold, approximately 1 minute.
  • Add broth, cover, and bring to a boil.
  • Add chicken to skillet, cover and simmer for 4-5 minutes (until cooked through).
  • Transfer chicken to a platter with tongs and keep warm. Loosely cover with foil.
  • Stir cream and 2 tbsp basil into sauce in skillet and bring to a simmer.
  • Transfer sauce to a heatproof bowl and puree with a hand blender.
  • Add water if necessary to reach desired consistency.
  • Season sauce with salt and pepper.
  • Serve chicken with sauce on top and sprinkle each cutlet with 2 tablespoons basil.

SKILLET CHICKEN WITH SUN-DRIED TOMATO SAUCE



Skillet Chicken with Sun-Dried Tomato Sauce image

This is a wonderful chicken dinner: Chicken breasts are pounded thin, sauteed, and then paired with a creamy white wine sauce with sun-dried tomatoes. Everything is cooked in 1 skillet.

Provided by Cooking44

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 12

Number Of Ingredients 11

4 pounds boneless skinless chicken breasts
salt and pepper to taste
10 tablespoons butter, divided
6 cloves garlic, minced
2 teaspoons Italian seasoning
½ teaspoon red pepper flakes
1 cup dry white wine (such as Chardonnay)
2 cups chicken broth
1 ½ cups heavy whipping cream
1 cup oil-packed sun-dried tomatoes, thinly sliced
1 cup thinly sliced fresh basil

Steps:

  • Place chicken breasts in a resealable plastic bag and pound to an even thickness. If breasts are very large, cut them in half. Season lightly with salt and pepper.
  • Melt 4 tablespoons butter in a large nonstick skillet over medium heat and cook 1/2 of the chicken breasts until they are no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet and set aside. Melt another 4 tablespoons butter and repeat with the remaining chicken breasts. Set aside.
  • Melt remaining 2 tablespoons butter in the same skillet and add garlic, Italian seasoning, and red pepper flakes. Cook, stirring constantly, for 1 minute. Pour in wine and bring to a boil. Reduce heat and simmer for 2 minutes. Pour in chicken broth, return to a boil, reduce heat, and simmer for 5 minutes. Stir in cream and sun-dried tomatoes. Simmer for 5 minutes.
  • Stir in basil and return chicken to the skillet. Cook until chicken is thoroughly heated and sauce has thickened, about 5 minutes.

Nutrition Facts : Calories 495 calories, Carbohydrate 13.7 g, Cholesterol 153.4 mg, Fat 35.5 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 16.7 g, Sodium 591.1 mg, Sugar 0.5 g

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