I love this creamy sundried tomato chicken dinner thats wonderful for company Everything is cooked in one skillet which makes it even better
Prep Time
50 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Place chicken breasts in a resealable plastic bag and pound to an even thickness. If breasts are very large
cut them in half. Season lightly with salt and pepper.
Melt 4 tablespoons butter in a large nonstick skillet over medium heat and cook 1/2 of the chicken breasts until they are no longer pink in the center and the juices run clear
5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet and set aside. Melt another 4 tablespoons butter and repeat with the remaining chicken breasts. Set aside.
Melt remaining 2 tablespoons butter in the same skillet and add garlic
Italian seasoning
and red pepper flakes. Cook
stirring constantly
for 1 minute. Pour in wine and bring to a boil. Reduce heat and simmer for 2 minutes. Pour in chicken broth
return to a boil
reduce heat
and simmer for 5 minutes. Stir in cream and sun-dried tomatoes. Simmer for 5 minutes.
Stir in basil and return chicken to the skillet. Cook until chicken is thoroughly heated and sauce has thickened
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