Marry Me Chciken (Extra Sauce!)
A delicious chicken breast with a creamy sun dried tomato sauce
Servings 4 servings
Ingredients
- 3 tablespoons olive oil, divided
- 4 medium sized boneless, skinless chicken breasts
- freshly ground black pepper, and good quality sea salt or kosher salt, to taste
- 3 garlic cloves, peeled and grated or minced
- 1 ¼ teaspoons dried thyme
- ½ teaspoon red pepper flakes (more if you like it spicy)
- 1 cup good quality chicken broth. (I like Kettle and Fire)
- ⅔ cup sun dried tomatoes packed in oil, finely chopped
- ¾ cup heavy cream
- ¾ cup finely grated Parmesan cheese
Garnishes, optional but encouraged
- fresh basil, chopped and toasted pine nuts
Instructions
- Place oven rack in center position. Preheat oven to 375 degrees
- Generously salt and pepper chicken breasts on both sides. Heat a skillet o med/high heat for 60 seconds, add two tablespoon olive oil. Cook breasts for until golden, about five minutes each side. While chicken cooks, mince garlic, chop tomatoes and grate parmesan.
- Remove chicken breasts from pan and set on a plate. Add remaining olive oil to pan, scrape brown bits from the bottom of the pan with a spatula. Add garlic, thyme and red pepper flakes. Cook for 60 seconds stirring constantly.
- Add broth, tomatoes, cream and and 1/2 cup parmesan. Stir or whisk. Season with sea salt. When bubbling add chicken back to pan, sprinkle chicken with remaining parmesan. Place in the oven for 12 minutes (until cooked through)
- Serve with veggies, rice or pasta. Spoon sauce over chicken, garnish with basil and/or pine nuts if desired, serve.