Chicken Cutlets With Sun Dried Tomato Cream Sauce Recipes

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SKILLET CHICKEN IN CREAMY SUN DRIED TOMATO SAUCE



Skillet Chicken in Creamy Sun Dried Tomato Sauce image

This tasty 30 minute skillet chicken in creamy sun dried tomato sauce recipe has bold and rich garlic, parmesan, and herb flavors that will leave you craving more!

Provided by Tiffany

Categories     Main Course

Time 30m

Number Of Ingredients 10

4-6 chicken thighs ((I used boneless skinless), or 4 chicken breasts pounded to even thickness)
2 tablespoons butter
3 teaspoons minced garlic
2 teaspoons Italian seasoning (OR ½ teaspoon each dried basil, dried oregano, dried thyme)
½ cup juliened sun dried tomatoes ((they come in a jar packed with oil, be sure to drain excess oil))
1 cup chicken broth
½ cup half and half (or heavy cream, (use heavy cream for a thicker, creamier sauce!))
⅔ cup shaved or shredded parmesan cheese + ¼ cup grated parmesan cheese for topping ((or more to taste) )
fresh basil or thyme, for topping
salt and pepper to taste ((I use about 1 teaspoon salt and ¼ teaspoon pepper))

Steps:

  • In a large skillet over medium heat, melt butter. Add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.
  • Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
  • Return chicken to pan and spoon the sauce over the chicken. Top with cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.

Nutrition Facts : Calories 288 kcal, Carbohydrate 12 g, Protein 31 g, Fat 13 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 131 mg, Sodium 637 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE



Chicken With Sun-Dried Tomato Cream Sauce image

Make and share this Chicken With Sun-Dried Tomato Cream Sauce recipe from Food.com.

Provided by Shannon Cooks

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup sun-dried tomato, drained, coarsely chopped and patted dry
1/8 teaspoon hot red pepper flakes
1/4 cup dry white wine
3/4 cup vegetable broth or 3/4 cup chicken broth, doesn't matter
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil leaf

Steps:

  • Pat dry chicken and season with salt and pepper.
  • Heat oil in a heavy skillet over moderately high heat and brown chicken, turning once, for about 6 minutes (chicken will not be completely cooked at this point).
  • Transfer chicken to a plate.
  • Add garlic, tomatoes and pepper flakes to the skillet and saute until garlic is pale gold, approximately 1 minute.
  • Add broth, cover, and bring to a boil.
  • Add chicken to skillet, cover and simmer for 4-5 minutes (until cooked through).
  • Transfer chicken to a platter with tongs and keep warm. Loosely cover with foil.
  • Stir cream and 2 tbsp basil into sauce in skillet and bring to a simmer.
  • Transfer sauce to a heatproof bowl and puree with a hand blender.
  • Add water if necessary to reach desired consistency.
  • Season sauce with salt and pepper.
  • Serve chicken with sauce on top and sprinkle each cutlet with 2 tablespoons basil.

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