Chicken Breasts in Sun-Dried Tomato Cream

"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."
photo by Catnip46 photo by Catnip46
photo by Catnip46
Ready In:




  • 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.

Questions & Replies

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  1. lpoffen
    My husband and kids (13 and 10yrs. old) adore this meal. The kids fight over leftovers-- if there are any. When I measured out exactly 1 Tb. of flour, the sauce always came out a little too thin. When I use a heaping tablespoon of flour, the sauce is the perfect consistency for us. The recipe says to divide the chicken broth, but I don't see where. At step 7, I stir in all of the 3/4 cup. I serve this over angel hair pasta with bacon and diced tomato sprinkled over top. Excellent flavor!
  2. Catnip46
    This tasted good but I feel it had to much red pepper(for me) as it hid the flavor of the sauce. And the hint of sauce you could taste was on the bland side. I'm very glad I tried it though. Perhaps if some white wine and some shredded Parmesan cheese were added to the sauce it would add a little more flavor to it. Made for Chef Alphabet Soup.
  3. Diane in Burbank, CA
    This really is a lovely dish and sauce, but I have come to realize that I'm not a big fan of thyme and I found it to dominate the dish. That's a personal preference and might like it better if I try it with basil instead. I agree with all those who recommend doubling the sauce. I served with mashed potatoes and used some of the sauce for gravy, so there's not much left over when you've got 2 more breasts sitting in the pan.
  4. srinsem
    This was really good - we served over noodles and doubled the sauce. I forgot to add the flour - oh well - so just added about 3/4c fresh shredded parmesan cheese. Poured sauce over pasta and served. The sauce thickened up and was great. Thanks!! Oh ya - I also added lots more sun dried tomatoes than what the recipe called for.
  5. Mullock kitchen
    It was a big hit. I would also suggest double or triple the sauce recipe and serve over fetticine noodles! That would taste great!


I am a teacher that likes to cook - sometimes. Right now I teach 8th grade English. I have three children: Kyndal 17, Spenser 15, and Sophie who will be 4 in October. We live in Waco, TX and like it. It is just the right size for us - not too big, but big enough to have lots of things to do. <br> <br>I like to cook when I am 'in the mood'and don't have a lot of other things to do. Before Sophie was born I did a lot of cooking ahead. Something that I am way behind on now.
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