In my ongoing effort to find creative new ways to distract my family from the fact that we are having chicken AGAIN (it’s my fave), I ventured out and tried this curiously named dish for a night in.
Kinda fancy but pretty easy. With an herb cream sauce, it’s decadent enough to be a little fancy but easy enough for a weeknight. It takes about 30 minutes start to finish; every member of my family enjoyed it.
Serving ideas. Delicious served over your favorite mashed potato or mashed cauliflower recipe. Or put it over noodles. It’s great alone too on the side of veggies for those watching carbs or eating lighter.
3 large chicken breasts, sliced thin lengthwise into 6 thinner filets
1 tbsp olive oil
Salt/pepper to taste
2 cloves garlic, minced
1 tsp thyme
1 tsp crushed red pepper flakes (adjust depending on your heat tolerance)
3/4 cup chicken broth
1/2 cup heavy cream
1/2 cup sundried tomatoes, chopped
1/4-1/2 cup parmesan cheese, grated
Preheat oven to 375. Heat oil in ovensafe pan over med/high heat. Salt and pepper chicken on both sides. Sear in batches to allow room so the chicken can brown not steam; about 5 minutes on each side. Place on plate off to side. It won’t be cooked through but that’s OK because it will finish in the oven.
Reduce heat under same pan and add garlic; cook until fragrant then add chicken broth and use a spoon or spatula to scrape the little bits of chicken and flavor off the bottom of the pan (this makes the sauce extra yummy).
Add herbs and heavy cream and cook stirring almost constantly for 5 minutes.
Stir in parmesan cheese and tomatoes.
Add chicken back to the pan and spoon sauce over each piece of meat.
Place pan in the oven for 15-18 minutes. The sauce will get magically thicker in the oven and the meat will be cooked through and very tender.
This would likely be good with chicken thighs as another option and the cheese is optional. Enjoy!