Creamy Chicken With Roasted Garlic And Sun-Dried Tomatoes
Creamy Chicken With Roasted Garlic And Sun-Dried Tomatoes
Ingredients
- 6 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 3 cloves garlic, roasted and minced
- 1/4 cup sun-dried tomatoes, drained and chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons flour
- 1/4 cup white wine or water
- 1/4 cup fresh basil, chopped
- 3/4 cup parmesan cheese, grated
- salt and pepper, to taste
Preparation
- Preheat oven to 350º F.
- Heat olive oil in medium skillet over low heat. Place chicken breasts in oil and brown lightly on both sides, about 6 minutes total.
- Transfer chicken to baking dish.
- Keep medium skillet over low heat, and add chicken broth and heavy cream to pan drippings. Whisk together until sauce reaches a boil.
- Pour sauce over chicken breasts and bake for 20 minutes.
- Remove chicken breasts from baking dish. Strain sauce, then pour it back into medium skillet.
- Bring sauce to a boil and gradually stir in flour until thickened. Add water or white wine and continue cooking for 1 minute.
- Remove sauce from heat. Stir in parmesan cheese, and add salt and pepper to taste.
- Return chicken and sauce to baking dish. Top chicken pieces with sun-dried tomatoes and roasted garlic.
- Return to oven and bake for 10 minutes. Garnish with chopped basil before serving.