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The Best Chicken With Creamy Sun Dried Tomato Sauce

Ingredients

  • 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)

Instructions

  1. Breast: Cut chicken in half horiztonally to form 2 thin steaks.
  2. Sprinkle chicken with salt and pepper. Heat oil from sun dried tomat jar in a large skillet over high heat.
  3. 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.
  4. Add the garlic and cook for 15 seconds until light golden.
  5. Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
  6. Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.
  7. Mix in mustard then add the chicken broth cream parmesan and sun dried tomatoes.
  8. Bring to simmer then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese.
  9. Taste sauce and add more salt and pepper if needed.
  10. Stir through basil leaves then return chicken into pan. Spoon sauce over and simmer 1 minute.
  11. 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

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