Chicken with Creamy Sun-Dried Tomato Sauce Tarifi

Malzemeler

• 4 pounds boneless skinless chicken breastssalt and pepper to taste10 tablespoons butter, divided6 cloves garlic, minced2 teaspoons Italian seasoning0.5 teaspoon red pepper flakes1 cup dry white wine (such as Chardonnay)2 cups chicken broth1.5 cups heavy whipping cream1 cup oil-packed sun-dried tomatoes, thinly sliced1 cup thinly sliced fresh basil

Hazırlanışı

1. 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.
2. 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.
3. 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.
4. Stir in basil and return chicken to the skillet. Cook until chicken is thoroughly heated and sauce has thickened, about 5 minutes.

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