Sundried Tomato Chicken

By cjbowman

Ingredients

• 12 boneless & skinless chicken tenders
• 2 tbsp flour
• 1/2 cup onion, chopped
• 2 tsp garlic, minced
• 1/3 cup sun dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 1 1/2 cups chicken broth
• 1/4 cup white wine
• 1/2 cup cream
• 2 tbsp olive oil
• 1 tbsp butter
• salt & pepper

Preparation

Step 1

In a large cast iron skillet, heat the olive oil over medium-high heat. Salt and pepper both sides of the chicken then add them to the pan. Cook chicken until done, about 5 minutes on each side. Remove from pan, cover and set aside.

Add the butter to the pan along with the onion and garlic, and saute for about 2 minutes. Add the sun dried tomatoes, and stir well. Add the flour, and with a whisk stir everything together to for about 2 minutes. Add the chicken stock & wine, whisking constantly until smooth. Add cream and continue to whisk for a couple minutes, or until the sauce begins to thicken. Add the basil & stir to combine, then add the chicken back to the pan. Spoon sauce over chicken, and let it set for a couple of minutes to warm through before serving.

This can be served over pasta, but for us we just had a side salad with it. Enjoy!