Skillet Chicken with Creamy Sun Dried Tomato Sauce

Skillet Chicken and Creamy Sun Dried Tomato Sauce 

4-5 servings 

10 min prep, 10 min cook 

1.5 chicken boneless, skinless thighs or chicken breasts 

½ tsp salt 

Black pepper 

½ c sun dried tomatoes, strips, drained of olive oil (save the oil to cook with!) 

2 cloves garlic, minced 

½ c white wine (or chicken broth) 

3/4 c heavy cream 

1/3 c finely shredded Parmesan 

2 tsp Dijon mustard 

1 c basil leaves, packed (optional) 

Cut chicken in half horizontally to form 2 thin steaks. Sprinkle with S&P. Heat oil from sun dried tomato jar in a large skillet over high heat. Add chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm. Add garlic and cook for 15 seconds until light golden. Add 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. Mix in mustard, then add the chicken broth, cream, Parmesan, and sun dried tomatoes. Bring to simmer, then reduce heat to medium and simmer for 2-3 minutes until thickened. Stir regularly to dissolve Parmesan. Taste sauce and add more S&P if needed. Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute. Serve immediately. Great served over mashed potatoes, creamy mashed cauliflower, or pasta. Or serve with bread on the side to mop up the sauce.