Sun Dried Tomato Chicken Breast
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.
Ingredients
- 1 cup buttermilk
- 4 chicken breasts (skinless and boneless)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- ¼ teaspoon red pepper flakes
- ¼ cup white wine (or chicken broth)
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ cup sun dried tomatoes (chopped)
- ¼ cup parmesan cheese (grated)
- salt and pepper
Instructions
- 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. Salt and pepper both sides.
- 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.
Nutrition
Calories: 450kcal | Carbohydrates: 6g | Protein: 52g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 190mg | Sodium: 501mg | Potassium: 1128mg | Fiber: 1g | Sugar: 3g | Vitamin A: 651IU | Vitamin C: 8mg | Calcium: 115mg | Iron: 2mg
