*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was a great recipe but I did do some changes. I doubled it so that I could have sauce for a 16 ounce box of pasta and instead of using sun-dried tomatoes I used Knorr's sundried tomatoes and pesto mix-It was fabulous! I cooked the chicken with the chicken broth and then I put it in the sauce instead of placing it on top.
I usually don't post reviews but I made this for my bf and he said "Give this the best review you can! Or better!" It was just amazing! I did however make a few changes though. When I was making the sauce I added some chopped up mushroom and onion. I also added about 1/4 cup milk to it as well just to make a little extra sauce. Turned out great!!!
I have been making this for several years and my husband who is extremely picky decided that he wants this to be his last meal! I have modified this to make it even easier and quicker. I start by cubing the chicken seasoning it with salt and pepper and then browning it in some olive oil in a deep skillet. Once brown I add the garlic letting it toast and then add the sundried tomatoes and chicken broth. Once its boiling I turn it down to low and let it simmer 5-10 minutes then add the cream. I usually start boiling the water for the pasta at this time and I use bowtie pasta. By the time the pasta is done the sauce is thick. I throw it all together and mix in some parmasean cheese.
OHHH MY GOODNESS.. this is a restaurant worthy meal. I took the suggestion to make this in one skillet using chicken tenders. I did dredge them in flour seasoned with cajun blackening onion powder garlic powder and salt. I fried those in the butter and olive oil just until done and browned. I removed from the pan and added a very small finely diced onion with the minced garlic and let that saute for a couple minutes and then added the chopped sun-dried tomatoes and added the whole cup of chicken broth. Brought to a boil and let simmer for about 10 minutes added the cream and the basil and let simmer for about 5-8 minutes. I sliced the tenders on the diagonal and added right into the sauce. It's truly one of those recipes that feels like you are eating in a five star restaurant.. hence the 5 star review!!
This is so good! I would rate 4.5 if I could but felt 4 was not enough so I "rounded up" to 5. Agreed with other reviewers that a little red pepper flake and mushrooms would make this dish perfect. Def a keeper! I took others advise and prepared sauce/chicken in one dish. One last thought - I wish I would have pounded my filets to 1/2" thickness. I'll try that next time.
This was wonderful. My entire family (picky eaters included) ate it up and raved about the sauce. I agree with other reviewers that the sequence of preparation is awkward. I cooked the chicken first (seasoned dredged in flour then sauteed it in butter & olive oil). Took the chicken out and kept it warm on a plate covered with foil. Then I made the sauce in the same pan while starting the pasta. I doubled the sauce recipe because some of us like our pasta to be drowning in sauce: ) The additions/changes I made were: two teaspoons of flour added in with the broth to thicken it a bit (just preference not necessary); about a 1/3 C. of white wine; and I used half & half instead of heavy cream. Very very good. Thank you for sharing this recipe!
My family loved this recipe!! I added a splash of white cooking wine to the pan drippings and broth before adding to the cream sauce just because a friend recommended. I ALWAYS butterfly my chicken breasts and soak in 4C water with 1/4C salt and 1/4 sugar for 15-20 minutes in fridge before cooking. A trick I learned from America's Test Kitchen. Makes MOIST thin chicken breasts!!!
Tasty! I used a pint of grape tomatoes and a pint of baby yellow tomatoes and roasted them for 4 hrs on 245 degrees. I also threw in a few baby onions and whole garlic cloves. I pounded the chicken down and we love spice so we put some crushed red pepper flakes on top as well as some good parmesan. Everyone loved it!
Truly restaurant quality!!! I took others advice and doubled the sauce and served it over pappardelle pasta and WOW the presentation of this dish matched the taste too! I made everything in one pan minus cooking the pasta. I did coat and season the chicken with 1 tsp smoked paprika a heavy pinch of salt fresh ground pepper and flour mixed together. Definitely a keeper!!!
Rating: 1 stars
I was not happy with the taste of this. I won't knock it I just won't be making it again. I was really disappointed as all the ingredients sounded great...they just did not pull together well for me.