Sun-Dried Tomato Chicken

Ingredients

• 4 Boneless, skinless chicken breasts
• 1/2 cup Sun-dried tomatoes (oil-packed, drained)
• 2 tablespoons Olive oil
• 2 cloves Garlic (minced)
• 1/2 Yellow onion (chopped)
• 1 cup Chicken broth (low sodium)
• 1/2 cup Heavy cream
• 1/4 cup Fresh basil (chopped)
• 1 teaspoon Dried oregano
• 1/2 teaspoon Salt (or to taste)
• 1/4 teaspoon Black pepper (or to taste)
• 1 tablespoon Gluten-free all-purpose flour
• 1/4 cup Parmesan cheese (grated, for serving (optional))

Instructions

1. 1

   Season the chicken breasts with salt and pepper.

2. 2

   Heat olive oil in a large skillet over medium-high heat.

3. 3

   Sear the chicken breasts for 3-4 minutes per side, until golden brown. Remove from skillet and set aside.

4. 4

   Add chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.

5. 5

   Stir in the sun-dried tomatoes, dried oregano, and gluten-free flour. Cook for 1 minute.

6. 6

   Gradually pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.

7. 7

   Bring the sauce to a simmer, then stir in the heavy cream. Reduce heat to low.

8. 8

   Return the chicken breasts to the skillet and simmer in the sauce for 10-15 minutes, or until cooked through. Ensure chicken reaches an internal temperature of 165°F (74°C).

9. 9

   Stir in the fresh basil. Serve immediately, garnished with grated Parmesan cheese, if desired.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.