Recipe Corner



Chicken with Sun
Dried Tomato Sauce

4 chicken breasts, pounded to even
2 Tbsp butter
4 garlic gloves, minced
2 tsp Italian seasoning
½ jar sun dried tomatoes, chopped
1 cup chicken broth
½ cup heavy cream
1 cup shredded parmesan cheese
1 tsp salt
½ tsp pepper

In a cast iron skillet, melt butter and cook chicken for 5-7 minutes on each side until browned and cooked through. Transfer to a plate and cover to keep warm while you make the sauce. Add all remaining ingredients, stir to combine, and bring to a boil. Stir periodically until thickened and creamy, about 5-7 minutes. Return chicken to pan and spoon the sauce over the chicken.

Six boneless skinless chicken thighs can be used instead of breasts if you prefer. Sun dried tomatoes come in a jar packed with oil, so be sure to drain the oil off before chopping them up.

-Jenna Wood