The Best Chicken With Creamy Sun Dried Tomato Sauce
- 750g / 1.5lb chicken thighs OR chicken breast skinless and boneless
- 1/2 tsp salt
- Black pepper
- 1/2 cup sun dried tomatoes strips drained of oil (Note 1)
- 2 tbsp oil from sun dried tomatoes jar (Note 1)
- 2 garlic cloves minced
- 1/2 cup (125 ml) white wine (sub chicken broth)
- 3/4 cup (185 ml) chicken broth/stock low sodium
- 3/4 cup (185 ml) thickened / heavy cream
- 1/3 cup (30g) parmesan very finely shredded (Note 2)
- 2 tsp Dijon mustard (Note 3)
- 1 cup basil leaves packed (optional)
- Breast: Cut chicken in half horiztonally to form 2 thin steaks.
- Sprinkle chicken with salt and pepper. Heat oil from sun dried tomat jar in a large skillet over high heat.
- Add the chicken and cook until golden brown on both sides – 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate keep warm.
- Add the garlic and cook for 15 seconds until light golden.
- Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
- Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.
- Mix in mustard then add the chicken broth cream parmesan and sun dried tomatoes.
- Bring to simmer then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese.
- Taste sauce and add more salt and pepper if needed.
- Stir through basil leaves then return chicken into pan. Spoon sauce over and simmer 1 minute.
- Serve immediately! Great served over mashed potato Creamy Mashed Cauliflower or pasta. Or serve with bread on the side to mop up sauce!
Recipe Notes:1. Sun Dried Tomatoes – I use the sun dried tomatoes that are marinated in olive oil rather than the dried ones without oil. It comes in a jar and you can get it over the counter at delis too. I like using the oil to cook with for extra sun dried tomato flavour!2. Parmesan – must use either parmesan that s finely grated yourself (pack the cup to measure) OR store bought finely shredded that looks like thin batons. Do NOT use sand-like store bought parmesan it doesn t melt.
3. Mustard – The mustard is optional. I add it because it thickens the sauce slightly and also adds a touch of acidity to cut through the creaminess.
4. Nutrition assuming 4 servings.This article and recipe adapted from this site