Chicken With Creamy Sun Dried Tomato Sauce Recipe

INGREDIENTS:

• 1 lb / 500g chicken breast, skinless and boneless
• ½ tsp salt
• Black pepper
• 1½ tbsp oil from sun dried tomatoes (Note 1)
• 2 garlic cloves, peeled and smashed (Note 2)
• ¼ cup white wine (or chicken or vegetable broth/stock)
• ¾ cup chicken broth/stock (or vegetable broth) (Note 3)
• ½ cup heavy cream (or light cream or evaporated milk for a lighter option)
• 3 tbsp freshly grated parmesan
• 2 tsp Dijon mustard (Note 4)
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• ¼ cup chopped sun dried tomatoes, drained of oil (Note 1)

INSTRUCTIONS:

1. Slice the chicken slightly on the diagonal into 2/5" / 1 cm thick slices. Sprinkle with salt and pepper.
2. Heat 1 tbsp oil in a large skillet over high heat.
3. Add the chicken and cook for 1½ minutes until golden brown, then flip and cook the other side for another 1½ minutes until golden brown. (Note 5) Remove from the skillet onto a plate.
4. Heat the remaining ½ tbsp of oil in the skillet. Add the garlic and sauté for for 30 seconds until fragrant, using the wooden spoon/spatula to squish it down into the pan to extract as much garlic flavour as possible.
5. Add the white wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
6. Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.
7. Add the chicken broth, cream, mustard and thyme. Whisk to dissolve the mustard. Bring to simmer and cook for 1 minute until slightly thickened.
8. Remove the garlic pieces and discard.
9. Stir the parmesan cheese and sun dried tomatoes through the sauce (save some to scatter on top if you want). Season to taste with more salt if desired.
10. Return the chicken to the pan to warm up slightly, turning to coat in the sauce if you want.
11. Serve immediately!

Notes:

1. Use the sun dried tomatoes that are marinated in olive oil, rather than the dried ones without oil. It comes in a jar and you can get it over the counter at delis too. Use the oil to cook with for extra sun dried tomato flavour.
2. Use the side of your knife and hit the palm of your hand down so the garlic "bursts" open but mostly stays in one piece.
3. The reason for using crushed garlic instead of minced garlic is because with minced garlic, you can end up with burnt bits of garlic in the sauce. 
4. The whiteness of the sauce will depend on how clear the broth/stock is. Good quality chicken consommé will give the whitest sauce but it is quite expensive to buy and a hassle to make. Just use a homemade chicken stock which is probably a little clearer than store bought which tends to be quite brown.
5. The mustard is optional. It thickens the sauce slightly and also adds a touch of acidity to cut through the creaminess.
6. Cook the chicken in batches if your skillet isn't large enough - don't crowd the pan.

Source: RecipeTin Eats

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