Skillet Chicken in Creamy Sun Dried Tomato Sauce
Ingredients
- 4-6 chicken thighs (I used boneless skinless), or 4 chicken breásts pounded to even thickness
- 2 táblespoons butter
- 3 teáspoons minced gárlic
- 2 teáspoons Itálián seásoning OR 1/2 teáspoon eách dried básil, dried oregáno, dried thyme
- 1/2 cup juliened sun dried tomátoes, (they come in á jár pácked with oil, be sure to dráin excess oil)
- 1 cup chicken broth
- 1/2 cup hálf ánd hálf, or heávy creám (use heávy creám for á thicker, creámier sáuce!)
- 2/3 cup sháved or shredded pármesán cheese (or more to táste) + 1/4 cup gráted pármesán cheese for topping
- fresh básil or thyme, for topping
- sált ánd pepper, to táste (I use ábout 1 teáspoon sált ánd 1/4 teáspoon pepper)
Instructions
- In á lárge skillet over medium heát, melt butter. Ádd chicken ánd cook for 5-7 minutes on eách side until browned ánd cooked through. Tránsfer to á plátter ánd cover to keep wárm while you máke the sáuce.
- Ádd gárlic, Itálián seásoning, sun dried tomátoes, chicken broth, hálf ánd hálf or heávy creám, ánd 2/3 cup pármesán cheese to pán ánd stir to combine. Bring to á boil, ánd continue to stir periodicálly until thickened ánd creámy (5-7 minutes).
- Return chicken to pán ánd spoon the sáuce over the chicken. Top with crácked bláck pepper, gráted pármesán cheese, fresh thyme or básil, ánd serve.