This is a wonderful chicken dinner: Chicken breasts are pounded thin, sauteed, and then paired with a creamy white wine sauce with sun-dried tomatoes. Everything is cooked in 1 skillet.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken breasts in a resealable plastic bag and pound to an even thickness. If breasts are very large, cut them in half. Season lightly with salt and pepper.

  • Melt 4 tablespoons butter in a large nonstick skillet over medium heat and cook 1/2 of the chicken breasts until they are no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet and set aside. Melt another 4 tablespoons butter and repeat with the remaining chicken breasts. Set aside.

  • Melt remaining 2 tablespoons butter in the same skillet and add garlic, Italian seasoning, and red pepper flakes. Cook, stirring constantly, for 1 minute. Pour in wine and bring to a boil. Reduce heat and simmer for 2 minutes. Pour in chicken broth, return to a boil, reduce heat, and simmer for 5 minutes. Stir in cream and sun-dried tomatoes. Simmer for 5 minutes.

  • Stir in basil and return chicken to the skillet. Cook until chicken is thoroughly heated and sauce has thickened, about 5 minutes.

Nutrition Facts

495 calories; 35.5 g total fat; 153 mg cholesterol; 591 mg sodium. 13.7 g carbohydrates; 26.8 g protein; Full Nutrition