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, minced
• 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, drained and finely chopped
• 1/4 cup heavy cream
• 1/3 cup finely shredded parmesan cheese
• 3 Tbsp chopped fresh basil

Directions

1. Use the flat side of a meat mallet to pound the chicken breasts until they are evenly thick. Sprinkle salt and pepper over both sides.
2. Warm 1 1/2 Tbsp olive oil in a 12-inch skillet set over medium-high heat. Place the chicken in the pan, using a splatter screen if you have one, and cook for about 4 – 5 minutes on each side, until an instant read thermometer inserted into the center shows 165 degrees. Move the chicken onto a sheet of foil, wrap it so it stays warm, and set it aside.
3. Add the remaining 1 Tbsp olive oil to the skillet. Stir in the shallot and cook until it is almost tender, about 3 minutes, then add the garlic and cook for 1 minute more.
4. Pour in 1 1/3 cups chicken broth, scraping up the browned bits from the bottom of the skillet as you go. In a small bowl, whisk the remaining 1 Tbsp broth with the cornstarch, then add that mixture to the pan.
5. Stir in the sun dried tomatoes, then season the sauce with salt and pepper to taste. Bring it to a gentle boil and let it bubble for 1 minute, stirring the whole time.
6. Add the cream and parmesan, stirring until the cheese melts into the sauce. Take the skillet off the heat, return the chicken to the pan, and spoon the sauce over the top. Finish with basil and serve immediately.