This is great. Easy enough to prepare after work, yet elegant enough for company and with flavor to spare. This is a recipe that came from a member of my daughters online playgroup. (Thanks Alice) It is very simple and delicious, but impressive. Your guests will think that you are indeed a "chef". I like to double the sauce recipe and serve this with pasta. Also a quick note: for a variation that tastes just like Johnny Carino's Chicken Scaloppini, make sure to double the sauce recipe and add diced bacon and chopped Roma tomatoes and serve over angel hair pasta.
- 1 tablespoon butter
- 2 garlic cloves, pushed through a press (or 1/4 tsp. garlic powder)
- 1 1⁄2 tablespoons all-purpose flour
- 3⁄4 cup chicken broth
- 1⁄2 cup heavy cream
- 2 tablespoons sun-dried tomatoes packed in oil, slivers, plus
- 1 tablespoon oil (see note)
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon crushed red pepper flakes
- 8 ounces fresh sliced mushrooms, sauteed in butter
- 4 boneless skinless chicken breast halves, flattened slightly
- Heat sun-dried tomato oil over medium-high heat.
- Sauté chicken in oil 8 minutes, turning once, until browned and cooked though.
- Transfer to a plate.
- To skillet, melt butter over medium-high heat.
- Add mushrooms and saute until they are lightly browned and have released most of their liquid.
- Add garlic and cook 30 seconds.
- Stir in flour and cook 1 minute.
- Stir in broth, cream, tomatoes, thyme, salt, pepper flakes and mushrooms.
- Bring to boil and cook 1 minute.
- Add chicken just to heat through.
- Note: Two TBSP of sun-dried tomato slivers is equal to about 4 sun-dried tomato halves.
- Buy sun-dried tomatoes packed in oil.
- They come pre-seasoned.
- They cut into slivers easily with a kitchen scissors.
- I also like to flatten chicken breasts with a mallet or rolling pin to help cook more evenly.