Chicken Breasts in Sun-Dried Tomato Cream

Recipe by Khandi Howard
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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