This is an oldie but definitely a goodie! I’m obsessed with tossing sun-dried tomatoes and cheese together. Such a delicious combo. You can certainly make this without chicken but I love adding protein to pasta dishes. You can even toss in some spinach and mushrooms here.
Creamy and velvety chicken tossed with a sun-dried parmesan cream sauce. Serve over fettuccine and enjoy!
- 1 lb chicken
- salt and pepper to taste
- chili powder to taste optional
- 1 small shallot
- 2 garlic cloves
- 1/2 cup sun-dried tomatoes
- 2 tbsp olive oil
- 3 tbsp all purpose flour
- 1 1/4 cup chicken stock
- 1/4 cup white wine
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese
- 1/2 lb fettuccine
- Vegetable oil for frying
Season chicken on both sides with salt, pepper, and chili powder.
Coat the chicken in all-purpose flour, removing any excess flour.
Fry the chicken breasts for 3-4 minutes on each side over medium-high heat.
Remove the chicken from the pan, add 2 tbsp olive oil, and reduce the heat to medium-low.
Add the shallots and garlic and cook until fragrant.
Add the sun-dried tomatoes and 1 tbsp all-purpose flour, cook for 1 minute.
Add the white wine and let it reduce by half.
Add the chicken stock and let it come to a simmer.
Add the heavy cream and fresh parmesan cheese.
Season with salt and pepper and then place the chicken back into the pan.
Cook the chicken for 10 minutes or until the sauce thickens and the chicken is fully cooked through.
Serve with fettuccine and enjoy!