Chicken Breasts With Sauce

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Servings: 4 Difficulty: Advanced
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Pan-seared chicken breasts smothered in a rich, creamy sun-dried tomato and mushroom sauce.
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Chicken Breasts With Sauce recipe image
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Chicken Breasts With Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 451.6

Description

This comforting dish transforms simple chicken breasts into a restaurant-quality meal with minimal effort. The star is the velvety sauce, built from a base of sun-dried tomatoes and chicken broth, enriched with skim milk and thickened with cornstarch for a luxurious texture without heavy cream. Aromatics like garlic, green onions, and fresh mushrooms are sauted in red wine, adding deep, savory notes that complement the bright acidity of the tomatoes. Dried basil ties the flavors together, creating a harmonious blend of herbal and umami tastes. Perfect for a weeknight dinner, this recipe pairs beautifully with hot cooked fettuccine or rice, soaking up every drop of the flavorful sauce. Its a reliable, hearty option that delivers big flavor with wholesome ingredients.

Ingredients

Directions

  1. In a small bowl, mix the coarsely chopped sun-dried tomatoes with the chicken broth and let stand for 30 minutes to soften.
  2. Trim any excess fat from the chicken breasts and cut them in half horizontally to create thinner cutlets.
  3. In a 10-inch nonstick skillet, cook the sliced mushrooms, chopped green onions, and garlic in the dry red wine over medium heat for about 3 minutes, stirring occasionally, until the mushrooms are tender.
  4. Remove the mushroom mixture from the skillet and set aside in a bowl.
  5. Add the vegetable oil to the same skillet and cook the chicken breasts over medium heat until browned on both sides, about 4-5 minutes per side.
  6. Pour the tomato and broth mixture into the skillet with the chicken.
  7. Heat the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for about 10 minutes, stirring occasionally, until the chicken is cooked through.
  8. Remove the cooked chicken from the skillet and place it on a plate, covering it loosely with foil to keep warm.
  9. In a small bowl, whisk together the skim milk, cornstarch, and dried basil until smooth.
  10. Stir the milk mixture into the tomato sauce remaining in the skillet.
  11. Bring the sauce to a boil, stirring constantly, and boil for 1 minute until thickened.
  12. Stir the reserved mushroom mixture back into the sauce and heat through for 1-2 minutes.
  13. Serve the chicken breasts topped with the sauce over hot cooked fettuccine or rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 451.6kcal
% Daily Value *
Total Fat 9.1g14%
Saturated Fat 2.3g12%
Cholesterol 111.7mg38%
Sodium 117.6mg5%
Total Carbohydrate 41.9g14%
Dietary Fiber 1.6g7%
Sugars 3.9g
Protein 45.0g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, sun-dried tomatoes, cream sauce, mushrooms, fettuccine, garlic, basil, red wine, pan-seared, dinner, easy, comfort food, italian-inspired, protein, weeknight meal
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