80’s throwback! Why oh why don’t I use sun dried tomatoes more often?? (PS You’re going to see loads of photos of creamy sauce but the Food Fairy has waved her magic wand and made this only 340 calories a serving. With LOTS of sauce!)
Sun dried tomatoes don’t feature as much anymore as they should. Back in the 80’s they were ALL THE RAGE! Be prepared to start seeing them more around here because I’ve just “rediscovered” them. Throw a small amount into almost any meal and you get a wonderful burst of extra flavour. The possibilities are endless – tossed through salads, mixed through stuffings, stirred through sauces.
The added bonus is the oil that the sun dried tomatoes are marinated in. Free flavour! Using the oil from the jar to cook the chicken really drives home the sun dried tomato flavour in the overall dish. I never toss out the oil that olives and other antipasto things come in. I recycle them – either cook with it, or I use it to marinate cubes of feta or char grilled vegetables. Have to you ever tried that? Super thrifty – and extra flavour!
I don’t cook with chicken breast much because I generally prefer “dark meat” – more fat and more flavour. But in this case, I think chicken breast is ideal because the sauce is so creamy, you really don’t need much fat in the chicken itself. Also, I slice the chicken quite thinly so it is cooked very quickly which reduces risk of overcooking (dry chicken breast is horrid!).
You could pound the chicken if you prefer. But sometimes, it just seems all too hard to pull out a rolling pin and bash the chicken until thin. Slicing it is so easy – and takes all of 45 seconds!
Also, I think by cutting it, you can serve it in a way that looks rather elegant by reconstructing the chicken breast and plating it up on a large platter for people to help themselves (refer top photo).
If you have a skillet large enough to cook all the chicken in one batch, then you’ll get this on the table in 15 minutes. It really is super fast to cook because the chicken is cut quite thin so it should not take more than 4 minutes to cook – tops. Any longer than that, and you’ll overcook it!
Try not to lick the sauce off the plate. Or do. I did! – Nagi x
- 1 lb / 500g chicken breast, skinless and boneless (I used 2 large ones)
- 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)
- Slice the chicken slightly on the diagonal into 2/5" / 1 cm thick slices. Sprinkle with salt and pepper.
- Heat 1 tbsp oil in a large skillet over high heat.
- 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.
- 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.
- Add the white wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
- Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.
- Add the chicken broth, cream, mustard and thyme. Whisk to dissolve the mustard. Bring to simmer and cook for 1 minute until slightly thickened.
- Remove the garlic pieces and discard.
- 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.
- Return the chicken to the pan to warm up slightly, turning to coat in the sauce if you want.
- Serve immediately!
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.
The reason I use crushed garlic instead of minced garlic is because with minced garlic, you can end up with burnt bits of garlic in the sauce.
3. 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. I just used a homemade chicken stock which is probably a little clearer than store bought which tends to be quite brown.
4. The mustard is optional. I add it because it thickens the sauce slightly and also adds a touch of acidity to cut through the creaminess.
5. Cook the chicken in batches if your skillet isn't large enough - don't crowd the pan!
Nutrition assuming 4 servings.