Boneless chicken made on top of the stove in a skillet in a sun dried tomato cream sauce with fresh basil, garlic and heavy cream.
Previously I might have mentioned that we recently started a new tradition with our nieces and nephews to celebrate their birthdays. You see, they’re all older now (the youngest 17 the oldest 24) and there are no more family parties to celebrate.
Being that was usually one of the few times we got to see them during the year (besides Christmas for some of them), we decided to have them come for dinner on their own and I will make whatever they would like to have.
Since we just started this new tradition this past August, the two nieces in line both wanted Chicken Francaise for their individual dinners. I had some chicken left over and decided to use up some ingredients I had in the refrigerator to clean it out.
Now, I’m not usually one for cooking with a lot of cream sauces, but everything taste good in moderation, right?!
How do you make Chicken in a Sun Dried Tomato Cream Sauce?
For this recipe I used boneless chicken tenderloins, all purpose flour, Canola oil, butter, sun dried tomatoes, garlic, fresh basil, scallions, grated Pecorino Romano cheese, heavy cream, Kosher salt and black pepper.
Start by heating the oil and butter in a large saute pan over medium heat. Pound chicken flat using a meat mallet, then dredge in flour. Fry chicken in the oil and butter mixture until chicken is cooked through; approximately 3-5 minutes per side; then place the chicken in a baking dish.
To make the sauce, melt some butter in a saucepan; then add the tomatoes, basil and scallions and cook approximately 1-2 minutes. Add the flour, cheese and heavy cream and bring to a boil; then let simmer for 5 minutes until sauce is slightly thickened.
Pour the Sun Dried Tomato Cream Sauce over the top and bake at 350 degrees F for 15 minutes.
G is already thinking that this recipe was so good that it is in the running to be her birthday dinner (in December) as well. A far cry from two years ago when all she wanted was chicken nuggets and macaroni and cheese.
It’s funny because people ask me a lot about this blog and the book and it’s hard to communicate just how easy these recipes really are to recreate at home.
Now all I have to do is tell them that my 10 year old can go on my blog, type in the search box, print out the recipe and makes some things herself (with supervision of course, I don’t want her burning down my new kitchen!).
This puts a HUGE smile on my face as it’s the reason I started all of this to begin with. A living, written legacy through food for my children, what could be better than that? 🙂
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For the Sun Dried Tomato Cream Sauce
- 1 tsp. Butter
- 1/3 c. Sun Dried Tomatoes, chopped
- 1 tsp. All-Purpose Flour
- 1 Garlic Clove, minced
- 1 tbsp. Fresh Basil, chopped
- 1 Scallion
- 2 tbsp. Pecorino Romano Cheese, grated
- 1 c. Heavy Cream
- Salt and Pepper, to taste
For the Chicken
- Heat oil and butter in a large saute pan over medium heat.
- Pound chicken flat using a meat mallet, then dredge in flour.
- Fry chicken in the oil and butter mixture until chicken is cooked through; approximately 3-5 minutes per side; then place the chicken in a baking dish.
- Pour the Sun Dried Tomato Cream Sauce over the top. Bake at 350 degrees F for 15 minutes.
For the Sun Dried Tomato Cream Sauce
- Melt butter in a saucepan; then add the tomatoes, basil and scallions and cook approximately 1-2 minutes.
- Add the flour, cheese and heavy cream and bring to a boil; then let simmer for 5 minutes until sauce is slightly thickened.
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*Originally shared November 2012/Updated July 2020