I found a recipe for this that involved too many steps for me to remember, so I made it the lazy way. It also works out because this tastes fantastic alongside some pasta with fresh pesto. The way I make this, letting it sit and simmer while we finish the pesto improves the flavor.
All measurements are approximate and come from original recipe– I didn’t measure anything
- Boneless skinless chicken breast halves (1 to 1.5 per person)
- Olive oil
- Garlic, minced (I put a LOT more than the average person… at least 1 TBS, but really it’s to taste)
- 1/4 cup drained sun-dried tomatoes (packed in oil), patted dry. Finely chop half, mince the other half for greater flavor distribution
- 1/2 white onion, minced finely
- 3/4 teaspoon dried hot red pepper flakes or dash of cayenne pepper (optional)
- 1/4 cup dry white wine (one that pairs with highly seasoned or spicy foods)
- 3/4 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup thinly sliced fresh basil or dollop of un-oiled pesto (optional)
- Parmeggiano Reggiano
Heat oil in a deep skillet and cook minced onions. When they are soft, add chicken and pile with onions. Brown chicken on both sides, but don’t worry about cooking through yet.
Finely mince tomatoes but leave some of the tomatoes rough chopped for appearance/texture.
Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered.
Simmer everything, covered, until just cooked through, 4 to 5 minutes. If you have other food to prepare, keep chicken buried under sauce and on low- it will stay tender if there is enough liquid.
When ready to wrap up, remove cover and reduce liquid. Remove from heat before adding cream.
Slowly (to prevent scalding) stir cream and basil into sauce in skillet and heat through.
Serve sauce over chicken and sprinkle with grated parmeggiano reggiano.