This dish transforms tender boneless chicken breasts into a luxurious main course bathed in a velvety sun-dried tomato cream sauce. The combination of savory butter, aromatic shallots, and sharp white wine creates a complex flavor base, while the oil-packed sun-dried tomatoes add a distinct tangy sweetness and chewy texture. Finished with fresh basil, this sauce is both comforting and sophisticated. It pairs beautifully with egg noodles or crusty bread to soak up the richness. Perfect for a quick weeknight dinner that feels special without requiring hours in the kitchen, this recipe delivers bold Mediterranean flavors with minimal effort.
Chicken With Sun-Dried Tomato Cream Sauce
Description
This dish transforms tender boneless chicken breasts into a luxurious main course bathed in a velvety sun-dried tomato cream sauce. The combination of savory butter, aromatic shallots, and sharp white wine creates a complex flavor base, while the oil-packed sun-dried tomatoes add a distinct tangy sweetness and chewy texture. Finished with fresh basil, this sauce is both comforting and sophisticated. It pairs beautifully with egg noodles or crusty bread to soak up the richness. Perfect for a quick weeknight dinner that feels special without requiring hours in the kitchen, this recipe delivers bold Mediterranean flavors with minimal effort.Ingredients
Directions
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Pat the boneless chicken breasts dry with paper towels and season generously with salt and pepper on both sides.
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Melt the unsalted butter and olive oil in a large skillet over medium-high heat until the butter is foaming.
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Add the chicken breasts to the skillet and cook undisturbed for about 3-4 minutes per side, until golden brown and just cooked through.
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Remove the chicken from the skillet and set aside on a plate, keeping the skillet on the heat.
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Add the minced shallots to the skillet and sauté for 1 minute until softened and fragrant.
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Sprinkle the flour over the shallots and cook for 1 minute, stirring constantly, to create a roux.
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Pour in the whipping cream and dry white wine, scraping up any browned bits from the bottom of the pan.
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Stir in the chopped sun-dried tomatoes and fresh basil.
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Bring the sauce to a gentle boil and cook for about 4 minutes, stirring occasionally, until it thickens slightly.
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Return the chicken to the skillet to warm through, or serve the sauce poured over the chicken.
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Season the sauce to taste with additional salt and pepper if needed, and serve immediately over cooked egg noodles.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 359.1kcal
- % Daily Value *
- Total Fat 25.6g40%
- Saturated Fat 8.2g41%
- Cholesterol 105.1mg36%
- Sodium 82.2mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 27.1g55%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
