45oz / 140g eachchicken breastboneless and skinless
sea salt and ground pepperto taste
1/3cup (80 ml) oil-packed sun-dried tomatoesplus 1 tablespoon oil from the jar
2/3cup (160 ml)heavy creamlactose-free if needed
2tbsp (8g)chopped fresh parsley
1tablespoonsun-dried tomato oil
Sprinkle the chicken breast with Italian seasoning, salt and pepper on both sides.
Heat a large skillet over medium high heat. Drizzle the pan with the sun-dried tomato oil.
Add the chicken and sear for 2-3 minutes per side, or until it starts to brown. Set aside on a plate, and cover to keep warm. We'll be cooking it later on into the sauce.
To the preheated skillet, add the onion, garlic and chopped sun-dried tomatoes. Saute for 3-4 minutes over medium heat. Stir in the heavy cream. Return the chicken to the pan, and simmer into the sauce until cooked through, about 10-12 minutes.
Remove from heat and garnish with freshly chopped parsley.
I prefer pan-searing the chicken for a one-pan meal. But you could also use grilled or leftover cooked chicken for this recipe.
Use medium heat to just simmer the cream. If it boils too much, the cream could become too thick.
Feel free to add greens such as spinach or artichokes to the dish for added flavor and veggies.
Check that your chicken is fully cooked with an instant-read thermometer, which should read165°F/ 75°C.
If you don't have a thermometer, you can slice into the chicken. As long as it's no longer pink and the juices run clear, the chicken is cooked.