Real Recipes From Real Home Cooks ®

chicken with sun-dried tomato cream sauce

(5 ratings)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

My family loves this simple dish. From Gourmet, October 2002.

(5 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For chicken with sun-dried tomato cream sauce

  • 4
    skinless boneless chicken breast halves (1 1/2 pound total)
  • 1 Tbsp
    olive oil
  • 4
    garlic cloves, minced
  • 1/4 c
    drained sun-dried tomatoes packed in oil, patted dry and coarsely chopped
  • 3/4 tsp
    dried hot red pepper flakes
  • 1/4 c
    dry white wine
  • 3/4 c
    chicken broth
  • 1/4 c
    heavy cream
  • 1/4 c
    thinly sliced fresh basil

How To Make chicken with sun-dried tomato cream sauce

  • 1
    Pat chicken dry and season with salt and black pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning once, about 6 minutes total. (Chicken will not be cooked through.) Transfer with tongs to a plate.
  • 2
    Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered.
  • 3
    Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 4 to 5 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered with foil. Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.
  • 4
    Transfer sauce to a deep heatproof bowl or 1-quart glass measure and purée with an immersion blender until almost smooth. (Alternatively, blend sauce in a standing blender. Use caution when blending hot liquids.) If necessary, add water to thin to desired consistency, then season with salt and pepper.
  • 5
    Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.

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