Description
Creamy, flavorful chicken in a rich tomato-cream sauce with sun-dried tomatoes and parmesan, perfect for weeknights or special guests.
Ingredients
- 4 boneless, skinless chicken breasts (each 9 to 10 ounces)
- Kosher salt, to taste
- Ground black pepper, to taste
- 1/2 cup all purpose flour
- 6 tablespoons salted butter, divided
- 2 tablespoons vegetable oil, divided
- 1/2 small yellow onion, finely diced (about 1/2 cup)
- 4 garlic cloves, grated or minced
- 1/4 teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 2 cups chicken broth
- 2/3 cup dry packed sun dried tomatoes, sliced
- 1/2 teaspoon Italian seasoning
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan, plus more for serving
- Flat leaf parsley, finely chopped, for serving
Instructions
- Starting from the thickest end, slice each chicken breast in half horizontally to end up with a total of 8 cutlets. Season both sides of the chicken with salt and pepper, to taste.
- Spread the flour in a shallow dish. Dredge each cutlet in flour, shaking off excess.
- Heat a large skillet over medium high heat. Add 2 tablespoons butter and 1 tablespoon oil. Once melted, cook 4 cutlets until golden brown, 4-5 minutes per side. Transfer to a plate and repeat with remaining cutlets.
- Reduce heat to medium low. In the same skillet, melt remaining butter and add the onion. Cook until translucent, about 2 minutes.
- Add garlic, red pepper, and tomato paste. Stir and cook until garlic is fragrant, about 1 minute.
- Pour in wine to deglaze, scraping up brown bits. Let reduce by half, about 2 minutes.
- Stir in chicken stock, sun dried tomatoes, and Italian seasoning. Bring to a simmer, then add chicken back to the pan; cook for 5 minutes.
- Stir in cream and parmesan, letting simmer for 5 minutes until chicken is tender and flavors meld.
- Top with parsley and extra parmesan, and serve alongside mashed potatoes or pasta.
Notes
Cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat gently. For longer storage, freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian