I haven’t made a chicken dish in quite awhile and I wanted to make something great. This meal really hit the spot for me. There was lots of flavor, the chicken was moist – and I was full. I did serve this over some leftover rice I had – however you could serve it over gluten free pasta, or just eat it as is.
3-4 large fresh chicken breasts
3 tablespoons extra virgin olive oil
1/2 an onion, diced
3 garlic cloves, minced
1/2 cup sun dried tomatoes
1/4 cup fresh basil, chopped
1 cup heavy whipping cream
3/4 cup chicken broth
salt and pepper, to taste
rice, or pasta of your choice
In a medium skillet add 2 of the 3 tablespoons of olive oil over medium high heat. Salt and pepper each side of the chicken breasts and add to the pan. Cook for 5-7 minutes on each side – until there is no pink left in the center. When done, remove from heat and cover.
In a large skillet over medium heat use 1 tablespoon of the olive oil and add the onions and garlic. Cook for 5 minutes and add in the sun dried tomatoes. Next add in the chicken broth and stir well. Let it cook for 2-3 minutes. Next add in the heavy cream and basil and mix well. Cook for 5 minutes, stirring occasionally. If it’s a bit thin for your liking – add a tablespoon or two of a gluten free rice flour. Turn the heat to low and add the cooked chicken breasts to the sauce and cover. Let them sit in the sauce for about 5 minutes.
Serves 3 to 4. Enjoy!Notes: If you’d prefer to use milk over heavy cream – use 3/4 a cup and add 2 tablespoons gluten free rice flour when you add in the chicken broth and whisk well. I could honestly even eat this without the chicken over rice, the sauce was that good.