Chicken With Sun-Dried Tomato And Roasted Pepper Cream Sauce Recipe

Cooking Directions

• STEP 1.Season the chicken breasts with salt and pepper.
• STEP 2.Heat olive oil in a large skillet over medium-high heat.
• STEP 3.Add the chicken breasts to the skillet and cook until browned on both sides, about 4-5 minutes per side.
• STEP 4.Remove the chicken from the skillet and set aside.
• STEP 5.In the same skillet, add the sun-dried tomatoes and roasted peppers.
• STEP 6.Cook for 2-3 minutes, stirring occasionally.
• STEP 7.Add the garlic and cook for an additional minute.
• STEP 8.Pour in the chicken broth and bring to a simmer.
• STEP 9.Reduce the heat to low and stir in the heavy cream.
• STEP 10.Simmer for 5 minutes, or until the sauce has thickened slightly.
• STEP 11.Return the chicken to the skillet and cook for another 5 minutes, or until the chicken is cooked through.
• STEP 12.Serve the chicken with the sun-dried tomato and roasted pepper cream sauce.
• STEP 13.Garnish with fresh basil or parsley, if desired.

Cooking Tips

• Make sure to brown the chicken breasts well before removing them from the skillet.
• You can use jarred sun-dried tomatoes and roasted peppers for convenience.
• If you prefer a spicier sauce, add a pinch of red pepper flakes.
• Serve the chicken with pasta, rice, or crusty bread to soak up the delicious sauce.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken and sauce in a skillet over low heat until warmed through.
• Serve with a side of steamed vegetables or a fresh salad for a complete meal.