Chicken Breast in Sun-dried Tomato Cream Sauce

This is so much better if you cut the chicken in half to make it really thin and then put it over fettuccine or tortellini when done. It is a wonderful pasta sauce. I don’t even like tomatoes and I love this sauce.

1 Tbsp butter
1 garlic clove, pushed through press
1 Tbsp flour
¾ cup chicken broth, divided
½ cup heavy cream
2 Tbs sun-dried tomato slivers in oil
***2 Tbsp of sun-dried tomato slivers is = 4 sun-dried tomato halves
¼ tsp dried thyme
¼ tsp salt
¼ tsp crushed red- pepper flakes
4 boneless, skinless chicken breast halves
(4-5 oz each, flattened slightly)


In large skillet, melt butter over medium high heat. Add garlic and cook 20 seconds. Stir in flour and cook 1 minute. Stir in ½ cup broth, cream, tomatoes, thyme, salt and pepper flakes. Bring to a boil and cook 1 minute. Pour into measuring cup; set aside. Wipe skillet with a paper towel.

Heat sun-dried tomato oil (1 Tbsp) over medium-high heat. Sauté chicken in oil for 8 minutes, turning once, until browned and cooked through. Transfer to a plate.

Add remaining ¼ cup broth to pan and bring to a boil scraping up browned bits with a wooden spoon. Mix in cream sauce; add chicken just to heat through.