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Spicy Sun-Dried Tomato-Basil Cream Sauce and Pan-Seared Chicken
- 4 boneless, skinless chicken breasts approximaely 1.5-2 lb
- salt and pepper
- 1 ½ TBSP olive oil
- 4 garlic cloves, minced
- ¼ cup sun-dried tomatoes packed in oil drained and roughly chopped
- ¾ tsp hot pepper flakes
- ¼ cup white wine
- 1 cup chicken stock
- ½ cup heavy cream
- ¼ cup thinly sliced basil
- I recommend pounding the chicken so each piece is the same thickness and cooks evenly. Heat olive oil in a large non-stick skillet over medium-high heat. Season chicken on both sides with salt and pepper. Sear the chicken on each side until golden brown (about 3 minutes per side). Transfer cooked chicken to a plate. If there is too much oil left in the pan, drain most of it off.
- Sauté minced garlic, sun-dried tomatoes, and hot pepper flakes in the pan. Stir constantly preventing burning (about 1 minute). Add white wine and stir, scraping the brown bits from the bottom with a wooden spoon. Let it come to a boil (about 2 minutes). Add the chicken stock. Once it comes to a boil, add the chicken and its juices back into the pan (I like to cut each breast in half first for quicker cooking) and lower the heat to a simmer.
- Cover the pan with a lid and let the chicken cook through (about 4-5 minutes). Again, transfer chicken to a clean plate and cover with foil. Add basil and cream to the pan and simmer for a few more minutes.
- Transfer sauce to a food processor or blender and blend until smooth. Taste and reseason with salt and pepper if needed. Drizzle sauce over chicken and serve.
Like any good Italian-American, I think most dishes are good over pasta. If you decide to put this chicken recipe over pasta, I suggest doubling the recipe for the sauce. Also, if you want the sauce a little thinner, just thin it out with a little more chicken stock or cream.