Chicken Breasts in Sun-Dried Tomato Cream
This is a simple and delicious recipe for chicken breasts cooked in a flavorful sauce made with sun-dried tomatoes, mushrooms, and cream.
This is a simple and delicious recipe for chicken breasts cooked in a flavorful sauce made with sun-dried tomatoes, mushrooms, and cream.
- 1/4 teaspoon salt
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon butter
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup heavy cream
- 3/4 cup chicken broth
- 2 cloves garlic pushed through a press (or 1/4 tsp. garlic powder)
- 2 tablespoons sun-dried tomatoes packed in oil slivers
- 1 tablespoon oil (see note)
- 1/4 teaspoon dried thyme
- 8 ounces mushrooms sliced
- 4 chicken breast halves flattened slightly
- Carbohydrate 6.66927819531092 g
- Cholesterol 98.3109812792367 mg
- Fat 14.4870433348701 g
- Fiber 1.02725245003458 g
- Protein 30.3321143895658 g
- Saturated Fat 5.57019733454299 g
- Serving Size 1 1 Serving (431g)
- Sodium 1107.25666066752 mg
- Sugar 5.64202574527634 g
- Trans Fat 2.72470240709595 g
- Calories 263 calories
Step-by-step
- Heat sun-dried tomato oil over medium-high heat.
- saute chicken in oil 8 minutes, turning once, until browned and cooked though.
- Transfer to a plate.
- To skillet, melt butter over medium-high heat.
- Add mushrooms and saute until they are lightly browned and have released most of their liquid.
- Add garlic and cook 30 seconds.
- Stir in flour and cook 1 minute.
- Stir in broth, cream, tomatoes, thyme, salt, and pepper flakes.
- Bring to boil and cook 1 minute.
- Add chicken just to heat through.
- Note: Two TBSP of sun-dried tomato slivers is equal to about 4 sun-dried tomato halves.
- Buy sun-dried tomatoes packed in oil.
- They come pre-seasoned.
- They cut into slivers easily with a kitchen scissors.
- I also like to flatten chicken breasts with a mallet or rolling pin to help cook more evenly.
Ingredient Efficiency and Dairy Adjustments
Heavy cream contains roughly 36 to 40 percent butterfat, which stabilizes the sauce when combined with chicken broth and flour. Substituting whole milk or half-and-half will cause the sauce to break or curdle under medium-high heat because the lower fat content cannot withstand the acid in the broth and tomatoes. For a dairy-free alternative, full-fat canned coconut milk provides the necessary emulsification fats, though it will impart a distinct coconut aroma that changes the profile of the dish.
Preventing Common Pan-Sauce Errors
Two frequent mistakes ruin this sauce: overcrowding the mushrooms and burning the garlic. Sliced mushrooms release significant moisture into the skillet, requiring sustained heat until that liquid entirely evaporates and the edges turn golden brown. Adding minced garlic immediately after the mushrooms and cooking for exactly 30 seconds prevents the acrid bitterness that develops when garlic scorches in bare oil. Cooking the flour for one full minute raw-tastes out of the starch before the liquids go in.
Technical Execution and Rest Windows
Allowing the sauce to boil for precisely one minute after adding the broth and cream activates the starches from the flour, thickening the liquid to a coating consistency without requiring a prolonged simmer. Return the cooked chicken to the skillet only at the very end of the process, holding it there for 60 seconds just to absorb ambient heat from the pan. Leftovers keep safely in a sealed glass container in the refrigerator for up to three days, though the cream sauce may separate slightly upon reheating and requires low heat on the stove with a splash of water to restore its emulsion.
