Skillet Chicken with Creamy Sun Dried Tomato Sauce

Ingredients

• 4 boneless skinless chicken breasts*
• 2 1/2 Tbsp olive oil
• Salt and freshly ground black pepper
• 3 Tbsp finely chopped shallot or yellow onion
• 2 cloves garlic,
• 1 1/3 cups + 1 Tbsp low-sodium chicken broth
• 2 1/2 tsp cornstarch
• 1/2 cup sun dried tomato halves packed in olive oil,
• 1/4 cup heavy cream
• 1/3 cup finely shredded parmesan cheese
• 3 Tbsp chopped fresh basil

Directions

1. Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides of chicken with salt and pepper.
2. Heat 1 1/2 Tbsp olive oil in a 12-inch skillet over medium-high heat.
3. Add chicken (cover with a splatter screen if you have one) and cook about 4 – 5 minutes per side until center registers 165 degrees on an instant read thermometer.
4. Transfer to a sheet of foil and wrap to keep warm, set aside.
5. Heat remaining 1 Tbsp olive oil in skillet. Add shallot and saute until nearly soft, about 3 minutes, add garlic and saute 1 minute longer.
6. Pour in 1 1/3 cups chicken broth, while scraping bottom to release browned bits.
7. In a small bowl whisk together remaining 1 Tbsp broth with cornstarch then pour into skillet. Stir in sun dried tomatoes, season sauce with salt and pepper to taste.
8. Bring to a light boil and allow to simmer 1 minute, stirring constantly. Add in cream and parmesan, stirring until parmesan has melted.
9. Remove from heat, add chicken to skillet, spoon sauce over chicken. Top with basil and serve immediately.