Ingredients
4chicken breasts,boneless, skinless
2½tbspolive oil
salt and freshly ground black pepper
3tbspshallot,finely chopped or yellow onion
2clovesgarlic,minced
1⅓cupslow sodium chicken broth,plus 1 tbsp
2½tspcornstarch
½cupsun dried tomato,halves packed in olive oil, drained and finely chopped
¼cupheavy cream
⅓cupParmesan cheese,finely shredded
3tbspfresh basil,chopped
Preparation
Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides of chicken with salt and pepper.
Heat 1½ tablespoons of olive oil in a 12-inch skillet over medium-high heat.
Add chicken (cover with a splatter screen if available) and cook for about 4 to 5 minutes per side until center registers 165 degrees on an instant-read thermometer.
Transfer to a sheet of foil and wrap to keep warm. Set aside.
Heat the remaining 1 tablespoon of olive oil in the skillet. Add shallot and saute for about 3 minutes until nearly soft, add garlic and saute for 1 minute longer.
Pour in 1⅓ cups chicken broth, while scraping the bottom to release browned bits.
In a small bowl, whisk together the remaining 1 tablespoon broth with cornstarch then pour into skillet. Stir in sun-dried tomatoes, then season sauce with salt and pepper to taste.
Bring to a light boil and allow to simmer for 1 minute, stirring constantly. Add in cream and parmesan, stirring until the Parmesan has melted.
Remove from heat, add chicken to skillet, spoon sauce over chicken. Top with basil and serve immediately.
