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.
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 4
saute
main dish
chicken
italian
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 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
As a busy mom of three, I'm always looking for delicious and easy recipes that I can make for my family on busy weeknights.
This recipe for Chicken Breasts in Sun-Dried Tomato Cream is one of my favorites because it's so flavorful and versatile. I can serve it over pasta, rice, or mashed potatoes, and it's always a hit with my kids.
The best part about this recipe is that it only takes about 30 minutes to make, so it's perfect for those nights when I'm short on time. And because it's made with simple, everyday ingredients, it's also very affordable.
If you're looking for a delicious and easy weeknight meal, I highly recommend giving this recipe a try. You and your family will love it!
Step-by-step
- Heat sun-dried tomato oil over medium-high heat.
- Saute chicken in oil for 8 minutes, turning once, until browned and cooked through.
- Transfer chicken to a plate.
- To the same skillet, melt butter over medium-high heat.
- Add mushrooms and sauté until lightly browned and liquid has released.
- Add garlic and cook for 30 seconds.
- Stir in flour and cook for 1 minute.
- Stir in broth, cream, tomatoes, thyme, salt, and pepper flakes.
- Bring to a boil and cook for 1 minute.
- Add chicken just to heat through.
