Skillet Chicken with Sun-Dried Tomato Cream Sauce
Easy tender and flavorful chicken in a rich sauce with sun-dried tomatoes, shallots, garlic, white wine, fresh basil and plenty of Parmesan
- 3 boneless, skinless chicken breasts, cut diagonally into 6 cutlets (1 ½ lbs)
- ½ cup all-purpose flour (66g)
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- 4 tablespoons unsalted butter, divided (2oz)
- 2 large shallots, sliced thin
- 2 garlic cloves
- ¼ teaspoon crushed red pepper flakes
- 1 cup dry white wine (8 oz)
- ½ cup oil-packed sun-dried tomatoes, drained and chopped fine (reserve 1 tablespoon oil for searing the chicken cutlets)
- ½ chicken broth, low sodium
- ½ cup heavy cream
- ¼ cup fresh basil leaves, sliced thin (5g) plus more for garnish
- ¼ cup fresh grated Parmesan Cheese, 14g or ½ oz plus more for garnish
Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Or purchase chicken cutlets from your butcher. You can also place chicken breasts between two sheets of plastic wrap and pound to an even thickness.
In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.
Add 2 tablespoons butter and 1 tablespoon oil from the sun-dried tomatoes to a large skillet. Warm over medium heat until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides and shaking off excess flour. Add the coated chicken to the skillet and cook until lightly browned, about 5 minutes. Turn and cook another 3-4 minutes. Remove the chicken to a plate and cover to keep warm. Repeat until all chicken cutlets are browned.
Add the remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced shallots and season with ¼ teaspoon salt. Cook until softened, about 2 or 3 minutes. Add the minced garlic and crushed red pepper flakes and sauté for 30 seconds or until fragrant.
Pour the wine into the skillet scraping the bottom of the pan to deglaze. Once reduced about half, add the chicken broth and cream. Bring to a boil. Stir in the tomatoes and Parmesan and stir until the cheese is melted. Add the chicken and any accumulated juices. Simmer for 5 minutes or until the chicken is warmed through. Off heat, add the basil and season with salt and pepper to taste.
Garnish with additional fresh basil leaves, fresh ground black pepper and Parmesan, if desired. Serve over rice, potatoes or pasta.
Omit the white wine if desired and replace with low-sodium chicken broth.
Use any dry white wine for this recipe.
You can also stir in 4 cups of rough chopped baby spinach leaves at the end. Stir until wilted.
Replace the chicken breasts with boneless, skinless thighs, if desired. Pound until the thighs are an even thickness.
Calories: 474kcal | Carbohydrates: 21g | Protein: 24g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 129mg | Sodium: 546mg | Potassium: 652mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1154IU | Vitamin C: 17mg | Calcium: 123mg | Iron: 2mg