Chicken with Sun Dried Tomatoes is an easy and quick dinner option with a creamy flavorful sauce with just a hint of spice. Great for a weeknight and so simple you'll be adding this to your rotation.
Prep Time: 30minutes
Cook Time: 20minutes
4chicken breasts(skinless and boneless)
¼teaspoonred pepper flakes
¼cupwhite wine(or chicken broth)
¼cupsun dried tomatoes(chopped)
salt and pepper
Place chicken breasts in a ziplock bag and add buttermilk and salt and pepper. Let sit on the counter for 30 minutes or refrigerate until needed. Rinse off buttermilk and pat dry. Pound so that they are even throughout.
Heat olive oil in a large skillet over medium high heat. Add chicken and cook until golden brown on both sides, about 5 minutes. Temperature should be about 160º. Remove to a separate plate.
In the same skillet, add garlic and red pepper flakes and saute about 1 minute. Add wine and cook down. Add broth, cream and sun dried tomatoes and parmesan. Bring to a boil and reduce heat, cooking until it thickens, about 3-5 minutes.
Add chicken and juices back to the pan, season with salt and pepper and cook until heated through.
Barbara's Notes + Tips
If using an iron skillet the sauce will be darker than if using a non-stick pan but the flavors will be the same.
If you don't have buttermilk, add a tablespoon of lemon juice or vinegar to a cup of milk.
Try adding cooked pasta to the pan before serving to soak up the sauce.
Use sun dried tomatoes packed in oil for the best flavor.