Oh so very good. And easy. I got the recipe from epicurious.com after a desperate search for "what the hell can I do with boneless, skinless chicken breasts that I am not completely sick of." Or something like that.
Chicken Breast in Sun-Dried Tomato Cream Sauce
Six servings, takes about 30 minutes.
6 chicken breast portions
3 T. oil from oil-packed sun-dried tomatoes
6-9 cloves garlic, roughly chopped
1.5 cups dry white wine (yes, you probably could substitute chicken broth but I have not tested that)
1 c. heavy cream, half-n-half or milk (I used half-n-half and milk)
1 cup drained, oil-packed sun-dried tomatoes, thinly sliced ( I LOVE sun-dried tomatoes and used alot, adjust to your taste)
1/2 cup chopped fresh basil (I forgot!!)
Pound chicken lightly, salt and pepper it.
Heat the sun-dried tomato oil in pan over medium-high heat. I used my electric skillet because I like lots of room for the chicken to brown properly.
Brown chicken, about 6 minutes per side.
Move chicken aside and put chopped garlic in, Saute about 30 seconds, then add chopped tomatoes, wine and cream.
Bring it to a boil, then lower temp and simmer for about 15-20 minutes, loosely covered. Sauce will thicken.
Finally add chopped basil and cook for an additional minute or two. Serve over angel hair pasta.
Note: My sauce curdled slightly, which I read would happen if I used milk. Apparently this does not happen if you use heavy cream but I didn't have any on hand. Not to worry, it was so delicious. And the sauce thickens even more as it sits. By the time we finished dinner what was left in the pan had thickened to a thick, alfredo-like texture that you could eat right from the pan with the serving spoon. Not that I would do anything like that.