Chicken breasts simmers in a creamy, herbed tomato sauce with rosemary, sage, and thyme. Romantic, hearty and gluten-free.
# What You’ll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 1.5 pounds)
→ Seasonings & Herbs
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon dried sage
05 - 1 teaspoon dried thyme
06 - 1 teaspoon fresh rosemary, finely chopped
→ For Sautéing
07 - 2 tablespoons olive oil
08 - 1 tablespoon unsalted butter
→ Aromatics
09 - 3 garlic cloves, minced
→ Sauce
10 - 1/2 cup sun-dried tomatoes, drained and chopped
11 - 3/4 cup low-sodium chicken broth
12 - 1 cup heavy cream
13 - 1/2 cup freshly grated Parmesan cheese
→ Garnish
14 - 2 tablespoons chopped fresh parsley
15 - Extra rosemary sprigs (optional)
# How to Make It:
01 - Pat chicken breasts dry and season both sides thoroughly with salt, black pepper, dried sage, dried thyme, and finely chopped fresh rosemary.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and sear for 4 to 5 minutes per side until the exterior develops a golden crust. Remove chicken from skillet and set aside.
03 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant without allowing it to brown.
04 - Incorporate sun-dried tomatoes and stir for 1 minute to release their flavors.
05 - Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Reduce heat to medium-low.
06 - Stir in heavy cream and freshly grated Parmesan cheese. Mix continuously until the cheese is melted and sauce becomes smooth.
07 - Return chicken breasts to the skillet, nestling them into the sauce. Reduce heat to low, cover, and gently simmer for 10 to 12 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
08 - Top with chopped fresh parsley and additional rosemary sprigs before presenting.
