Skillet Chicken with Sun-Dried Tomato Sauce recipe
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Ingredients
- 4 pounds boneless skinless chicken breasts salt and pepper to taste 10 tablespoons butter, divided 6 cloves garlic, minced 2 teaspoons Italian seasoning ½ teaspoon red pepper flakes 1 cup dry white wine (such as Chardonnay) 2 cups chicken broth 1 ½ cups heavy whipping cream 1 cup oil-packed sun-dried tomatoes, thinly sliced 1 cup thinly sliced fresh basil
Nutrition Info
- 495 caloriescarbohydrate: 13.7 gcholesterol: 153.4 mgfat: 35.5 gfiber: 1.1 gprotein: 26.8 gsaturatedFat: 16.7 gservingSize: -sodium: 591.1 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Skillet Chicken with Sun-Dried Tomato Sauce
Directions
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Place chicken breasts in a resealable plastic bag and pound to an even thickness. If breasts are very large, cut them in half. Season lightly with salt and pepper.
Melt 4 tablespoons butter in a large nonstick skillet over medium heat and cook 1/2 of the chicken breasts until they are no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet and set aside. Melt another 4 tablespoons butter and repeat with the remaining chicken breasts. Set aside.
Melt remaining 2 tablespoons butter in the same skillet and add garlic, Italian seasoning, and red pepper flakes. Cook, stirring constantly, for 1 minute. Pour in wine and bring to a boil. Reduce heat and simmer for 2 minutes. Pour in chicken broth, return to a boil, reduce heat, and simmer for 5 minutes. Stir in cream and sun-dried tomatoes. Simmer for 5 minutes.
Stir in basil and return chicken to the skillet. Cook until chicken is thoroughly heated and sauce has thickened, about 5 minutes.