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Chicken Breasts with Sun-Dried Tomato Sauce

Source of Recipe


The Seattle Times






List of Ingredients



• 1/3 cup Italian-seasoned bread crumbs
  
• 2 Tbsp grated Parmesan cheese
  
• 4 boneless and skinless chicken breast halves
  
• 1-1/2 Tbsp olive oil
  
• Freshly ground black pepper to taste
  
• 1 tsp flour
  
• 1/2 cup chicken broth
  
• 1/2 tsp dried basil
  
• 1 medium clove garlic, peeled and minced
  
• 1/3 cup sun-dried tomatoes packed in oil, drained and coarsely chopped
  






Instructions



1. Combine the bread crumbs and cheese, spreading on a plate. Dredge both sides of each chicken breast in the mixture and set aside.
   
   
2. Heat the olive oil in a large nonstick skillet over medium heat. When pan is hot, add chicken and saute 5 minutes on each side, or until cooked through. Season with pepper and remove chicken from pan.
   
   
3. While the chicken is cooking, put the flour into a small bowl. Add a couple of tablespoons of the broth, mixing well. Pour back into remaining broth; add the basil.
   
   
4. When the chicken has been removed from the pan, add the garlic and sun-dried tomatoes. Cook 30 seconds. Stir, and add broth mixture; cook over medium heat until lightly thickened, about 4 minutes. Put chicken back into the pan, turning to coat with the sauce, for 2 minutes, then serve.
   
   Makes 4 servings.