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Chicken Breasts in Sun Dried Tomato Cream Sauce

1 tbsp. butter
1 garlic clove, crushed
1 tbsp. all-purpose flour
3/4 cup chicken broth, divided
1/2 cup heavy cream
2 TB sun-dried tomato slivers in oil, plus 1 TB oil
1/4 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. crushed red-pepper flakes
4 boneless, skinless chicken-breast halves,

In large skillet, melt butter over medium-high heat. Add garlic and
cook 30 seconds. Stir in flour and cook 1 minute.
Stir in 1/2 cup broth, cream, tomatoes, thyme, salt and pepper flakes.
Bring to a boil and cook 1 minute. Pour into a measuring cup;
set aside. Wipe skillet with a paper towel.

Heat sun-dried tomato oil in skillet over medium-high heat.
Sauté chicken in oil 8 minutes, turning once, until browned and
cooked through. Transfer to plate.

Add remaining 1/4 cup broth to pan; bring to a boil, scraping up
browned bits with a wooden spoon. Mix in cream sauce; add
chicken just to heat through.



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