The easiest pan-cooked chicken with creamy sundried tomato sauce straight out of a dream!
1 Tbsp olive oil
2 boneless, skinless chicken breasts, cut in half horizontally
2 Tbsp butter
1/2 sweet onion, thinly sliced
2 garlic cloves, minced
1/4 cup sun-dried tomatoes from a jar, drained and cut into strips
1/2 cup dry white wine such as a Pinot Gris or chicken stock
1/2 cup chicken stock
1 cup heavy cream
1 Tbsp Dijon mustard
1/4 cup freshly grated Parmesan cheese
2 tsp kosher salt
1 tsp freshly cracked black pepper
Pat chicken dry and cut horizontally to make 4 cutlets. Sprinkle each cutlet with kosher salt and freshly cracked black pepper.
In a skillet or braiser over medium high heat, add the olive oil. Once heated, add chicken and cook for about 4-5 minutes on each side.
Transfer chicken to a plate and tent to keep warm.
Turn heat down to medium and add 2 Tbsp of butter to the pan that cooked the chicken. Once melted, add the onions and saute until the onion is translucent, about 3-4 minutes. Add the sun-dried tomatoes and the garlic and saute until the garlic is fragrant, about 1 minute.
Deglaze the pan by pouring in the wine and slowly scrapping up any browned bits. Once the wine has mostly reduced, add the stock. Once stock is reduced by half, add the heavy cream, Dijon mustard, grated Parmesan, 2 tsp kosher salt and freshly cracked black pepper. Stir until sauce is thickened.
While the sauce is thickening, slice the chicken breasts. Place the chicken on a plate and spoon over a generous amount of sauce! Sprinkle with fresh basil.