Skillet Chicken with Creamy Sun Dried Tomato Sauce Recipe

Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides of chicken with salt and pepper. 

Heat 1½ tablespoons of olive oil in a 12-inch skillet over medium-high heat. 

Add chicken (cover with a splatter screen if available) and cook for about 4 to 5 minutes per side until center registers 165 degrees on an instant-read thermometer. 

Transfer to a sheet of foil and wrap to keep warm. Set aside.

Heat the remaining 1 tablespoon of olive oil in the skillet. Add shallot and saute for about 3 minutes until nearly soft, add garlic and saute for 1 minute longer. 

Pour in 1⅓ cups chicken broth, while scraping the bottom to release browned bits. 

In a small bowl, whisk together the remaining 1 tablespoon broth with cornstarch then pour into skillet. Stir in sun-dried tomatoes, then season sauce with salt and pepper to taste. 

Bring to a light boil and allow to simmer for 1 minute, stirring constantly. Add in cream and parmesan, stirring until the Parmesan has melted. 

Remove from heat, add chicken to skillet, spoon sauce over chicken. Top with basil and serve immediately.