White Wine Sun-Dried Tomato Chicken

No ratings yet

Flavorful white wine and tender sun-dried tomatoes make for a luxuriously creamy sauce in this white wine sun-dried tomato chicken that comes together in minutes and is fantastic served over angel hair.

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 485kcal

Ingredients

1-1/2 lbs boneless skinless chicken breasts (3-4 medium breasts)
Salt and pepper to taste
2 tablespoons unsalted butter, divided
1 tablespoon sun-dried tomato oil
1 small shallot, finely minced
2 medium cloves garlic, minced
3/4 cup dry white wine
3/4 cup oil-packed sliced sun-dried tomatoes
3/4 cup chicken stock
1/2 cup heavy whipping cream
1 cup firmly-packed baby spinach
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil
Cooked angel hair pasta for serving

Instructions

Pound chicken breasts out to 1-inch thickness using a meat mallet. Season chicken on both sides with salt and pepper to taste. Heat 1 tablespoon butter and sun-dried tomato oil in a large skillet over medium-high heat and swirl to evenly coat. Place chicken breasts in pan and sear 3-5 minutes on both sides until golden brown. Transfer chicken to a plate.
Heat remaining 1 tablespoon butter in same pan over medium heat. Add shallot and cook 2-3 minutes until shallot is translucent. Add garlic and cook 1 additional minute until fragrant. Pour white wine into pan and use a spoon to scrape up any browned bits. Bring to a simmer, then reduce heat to medium-low and allow wine to reduce for 3-4 minutes until reduced in half.
Increase heat to medium and add sun-dried tomatoes, chicken stock, and heavy cream to pan and bring to a low simmer. Allow to cook over medium heat 2-3 minutes to soften the tomatoes a bit.
Transfer 1/2 cup sun-dried tomatoes and liquid to a blender or food processor and blend on high speed until smooth.
Pour blended sauce back into pan over medium-low heat and bring to a low simmer. Fold in spinach and and arrange seared chicken breasts in a single layer. Cover pan and allow to cook 4-6 minutes until spinach is wilted and chicken registers 165F.
Season sauce with salt and pepper to taste if needed and top chicken with Parmesan and basil. Serve warm over pasta and enjoy!

Notes

Storing Instructions

Store chicken in refrigerator up to 6 days.

Nutrition