An American classic consisting of golden chicken breasts then simmered in a creamy garlic, parmesan, and sun-dried tomato sauce, spiced with cayenne and flavored with basil.
Ingredients
- 800 g chicken breasts
- 120 g oil-packed sun-dried tomatoes
- 350 ml heavy cream
- 250 ml chicken broth
- 70 g grated parmesan
- 4 cloves fresh garlic
- 2 tbsp oil from the sun-dried tomatoes
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1 pinch ground cayenne pepper
- 8 leaves fresh basil
- to taste fine salt
- to taste ground black pepper
Method
- Take the chicken out of the refrigerator a few minutes before cooking. Thoroughly pat the breasts dry, remove any visible tendons, and gently even out their thickness without flattening them excessively.
- Season the chicken on all sides with the salt, pepper, and paprika.
- Heat a large heavy-bottomed skillet over medium-high heat with the oil taken from the sun-dried tomato jar. Place the chicken in without overcrowding the pan and let it brown without moving it until a golden crust forms.
- Flip the chicken, brown the other side, then remove it while still slightly undercooked in the center. Set aside on a plate with its juices.
- Reduce to medium heat. Add the finely minced garlic to the skillet and sauté briefly while stirring, without letting it brown.
- Pour in the chicken broth and carefully scrape the bottom of the skillet with a spatula to dissolve all the browned bits. Let reduce until the liquid is noticeably more concentrated.
- Add the heavy cream, oregano, cayenne pepper, and the drained sun-dried tomatoes cut into strips. Maintain a gentle simmer, never a hard boil.
- Gradually stir in the parmesan until it is completely melted and the sauce becomes smooth and coats the back of a spoon.
- Return the chicken and its juices to the skillet. Continue cooking over low heat, basting the meat regularly with the sauce, until the center of the chicken is just cooked through and remains juicy.
- Remove the skillet from the heat and let rest briefly. Taste the sauce, adjust the salt and pepper, then add the fresh basil just before serving.
- Divide the chicken among warm plates and coat generously with the sun-dried tomato sauce.
Nutrition
Per serving
- Energy
- 642.9 kcal
- Protein
- 55.38 g
- Carbohydrate
- 6.62 g
- Fat
- 43.45 g
- Fibre
- 1.25 g
- Calcium
- 214.16 mg
- Iron
- 1.72 mg
- Magnesium
- 39.52 mg
