Chicken Breasts In Sun-dried Tomato Cream

Chicken Breasts In Sun-dried Tomato Cream

Ready in 45 minutes
8 review(s) averaging 4.6. 75% would make again

Top-ranked recipe named "Chicken Breasts In Sun-dried Tomato Cream"

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This is great. Easy enough to prepare after work, yet elegant enough for company and with flavor to spare. This is a recipe that came from a member of my daughters online playgroup. (Thanks Alice) It is very simple and delicious, but impressive. Your guests will think that you are indeed a "chef". I like to double the sauce recipe and serve this with pasta. Also a quick note: for a variation that tastes just like Johnny Carino's Chicken Scaloppini, make sure to double the sauce recipe and add diced bacon and chopped Roma tomatoes and serve over angel hair pasta.

"I loved this recipe. Made it last night. My husband and son also loved it. I did season the chicken with salt and fresh ground pepper. I also added an onion finely chopped to the mushrooms. I used chopped garlic that came in sun dried tomatoes as well as the sun dried tomatoes. Made about 1-1/2 sauce and served it over portabella mushroom stuffed tortellini. I would definitely double the sauce recipe next time."

- valerieshippee

Ingredients

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1 tablespoon Butter
2 cloves garlic; pushed through a press (or 1/4 tsp. garlic powder)
1 1/2 tablespoons All-purpose flour
3/4 cup Chicken broth
1/2 cup Heavy cream
2 tablespoons sun-dried tomatoes packed in oil; slivers, plus
1 tablespoon oil; (see note)
1/4 teaspoon Dried thyme
1/4 teaspoon Salt
1/4 teaspoon crushed red pepper flakes
8 ounces Mushrooms; sliced
4 Chicken breast halves; flattened slightly

Original recipe makes 4

Servings  

Preparation

1. Heat sun-dried tomato oil over medium-high heat.

2. saute chicken in oil 8 minutes, turning once, until browned and cooked though.

3. Transfer to a plate.

4. To skillet, melt butter over medium-high heat.

5. Add mushrooms and saute until they are lightly browned and have released most of their liquid.

6. Add garlic and cook 30 seconds.

7. Stir in flour and cook 1 minute.

8. Stir in broth, cream, tomatoes, thyme, salt, pepper flakes and mushrooms.

9. Bring to boil and cook 1 minute.

10. Add chicken just to heat through.

11. Note: Two TBSP of sun-dried tomato slivers is equal to about 4 sun-dried tomato halves.

12. Buy sun-dried tomatoes packed in oil.

13. They come pre-seasoned.

14. They cut into slivers easily with a kitchen scissors.

15. I also like to flatten chicken breasts with a mallet or rolling pin to help cook more evenly.

Notes

Great for company

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 293 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Amazing and so easy, rave reviews from the family, will definitely be making again!!
Investt1234 2 months ago
My husband said this was gourmet!! It was delicious.
Charles_Ingrid 2 months ago
Easy and yummy. My boys love this... thanks for sharing!
ren0325 5 months ago
this is delishSo easy.perfect for a weeknight and special enough for dinner guests
Deb23 1 year ago
I loved this recipe. Made it last night. My husband and son also loved it. I did season the chicken with salt and fresh ground pepper. I also added an onion finely chopped to the mushrooms. I used chopped garlic that came in sun dried tomatoes as well as the sun dried tomatoes. Made about 1-1/2 sauce and served it over portabella mushroom stuffed tortellini. I would definitely double the sauce recipe next time.
valerieshippee 1 year ago
I doubled this recipe and made it as a pasta. I found it pretty bland. The only flavour came from the sun-dried tomatoes. This wasn't a bad recipe but it could use some tweaking for more flavour.
punkie569 4 years ago
Outstanding! I left out the mushrooms, added a little cooking wine to the sauce and served it over brown rice.
Amyo031503 4 years ago
Great for company [I posted this recipe.]
khandih 5 years ago
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