Skillet Chicken with Sun-Dried Tomato Sauce

Ingredients

• boneless skinless chicken breasts (4 pounds)
• salt (0 )
• butter (10 tablespoons)
• garlic (6 cloves)
• Italian seasoning (2 teaspoons)
• red pepper flakes (0.5 teaspoon)
• dry white wine (1 cup)
• chicken broth (2 cups)
• heavy whipping cream (1.5 cups)
• oil-packed sun-dried tomatoes (1 cup)
• fresh basil (1 cup)

Instructions

1. Place chicken breasts in a resealable plastic bag and pound to an even thickness. If breasts are very large, cut them in half. Season lightly with salt and pepper.
2. Melt 4 tablespoons butter in a large nonstick skillet over medium heat and cook 1/2 of the chicken breasts until they are no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and set aside. Melt another 4 tablespoons butter and repeat with the remaining chicken breasts. Set aside.
3. Melt remaining 2 tablespoons butter in the same skillet and add garlic, Italian seasoning, and red pepper flakes. Cook, stirring constantly, for 1 minute. Pour in wine and bring to a boil. Reduce heat and simmer for 2 minutes. Pour in chicken broth, return to a boil, reduce heat, and simmer for 5 minutes. Stir in cream and sun-dried tomatoes. Simmer for 5 minutes.
4. Stir in basil and return chicken to the skillet. Cook until chicken is thoroughly heated and sauce has thickened, about 5 minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 495
• fat: 36 g
• sats: 17 g
• carbs: 14 g
• fibre: 1 g
• protein: 27 g
• salt: 0 g