Chicken Breasts with Creamy Sun-Dried Tomato and Dill Pan Sa

• annokset: Serves 4
• aktiivinen aika: 45 Minutes

Ainekset

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

1½ teaspoons table salt, divided

¼ teaspoon pepper

¼ cup all-purpose flour

½ cup oil-packed sun-dried tomatoes, patted dry and chopped, plus 3 tablespoons oil, divided

1 small onion, chopped fine

5 garlic cloves, minced

¼ teaspoon red pepper flakes

1 cup chicken broth

1 ounce cream cheese, cut into 2 pieces and chilled

1 tablespoon minced fresh dill, divided

Ohjeet

Place 4 (6- to 8-ounce) trimmed boneless, skinless chicken breasts between sheets of plastic wrap and gently pound to even ½-inch thickness. Pat chicken dry with paper towels and arrange in even layer on large plate. Sprinkle chicken all over with 1 teaspoon salt and ¼ teaspoon pepper; refrigerate for 15 to 30 minutes.

Spread ¼ cup all-purpose flour in shallow dish. Working with 1 chicken breast at a time (do not pat dry), dredge chicken in flour, shaking gently to remove excess; return chicken to large plate.

Heat 2 tablespoons sun-dried tomato oil in 12-inch skillet over medium-high heat until just smoking. Place chicken breasts in skillet, smooth side down, arranging narrow parts of breasts opposite wider parts. Cook chicken without moving until well browned on first side, 5 to 6 minutes, rotating skillet as needed to ensure even cooking. Flip chicken; reduce heat to medium-low; and continue to cook until chicken registers 160 degrees, 3 to 4 minutes longer. Transfer chicken to clean large plate, tent with aluminum foil, and let rest while preparing sauce.

Stir 1 finely chopped small onion, remaining ½ teaspoon salt, and remaining 1 tablespoon sun-dried tomato oil into fat left in skillet and cook over medium-low heat until onion is softened and lightly browned, 5 to 7 minutes. Stir in 5 minced garlic cloves and ¼ teaspoon red pepper flakes and cook until fragrant, about 30 seconds.

Stir in 1 cup chicken broth and ½ cup dried and chopped oil-packed sun-dried tomatoes, scraping up any browned bits, and bring to simmer over medium heat. Cook until liquid is reduced by about half, about 3 minutes. Reduce heat to low and whisk in 1 ounce chilled cream cheese until fully incorporated and sauce has consistency of thin gravy. Whisk in 1½ teaspoons minced dill. Nestle chicken into sauce and cook, spooning sauce over chicken occasionally, until chicken is heated through, about 2 minutes. Sprinkle with remaining 1½ teaspoons dill. Serve.