Ingredients

The following ingredients have 4 Servings
  • 2 boneless skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1/2 Tablespoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 Tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes (See Tip 1)
  • 1 cup (8 ounces) chicken broth (See Tip 2)
  • 1 cup (8 ounces) heavy cream
  • 1/2 teaspoon dried basil
  • 8 ounces dry pasta, cooked al dente according to package directions
  • minced fresh basil or parsley for garnish (optional)

Instruction

  • Cut chicken breasts horizontally in half. Place between pieces of plastic wrap and pound to about 1/4-inch thickness.
  • Combine flour, salt and pepper in gallon Ziploc bag.  Add chicken and shake to coat.
  • Heat vegetable oil in a large skillet over medium heat. Add the chicken, a few pieces at a time. Cook several minutes on each side until golden brown Remove and drain on paper towels. Cook remaining chicken; drain on paper towels.
  • Add minced garlic to same skillet used to cook chicken; cook until fragrant, about 30 seconds. Add sun-dried tomatoes; stir to combine. Add chicken broth and cream; stir to combine. Add dried basil; cook mixture over medium heat for 10 minutes. After 10 minutes, if sauce needs additional thickening, add a small amount of a slurry made with corn starch and chicken broth to achieve desired thickening. Correct seasonings.
  • Return chicken to sauce; heat for several minutes to ensure that chicken is hot. Garnish with minced basil or parsley. Serve over pasta..  
  • Yield: 4 servings. (See Tip 3)