Chicken with Sun-Dried Tomato Cream Sauce

Chicken with Sun-Dried Tomato Cream Sauce

I’ve this recipe sitting around for quite some time, but I haven’t bit the bullet and gave it a go. This recipe is really a hybrid of three different recipes, I picked and chosed and made it my own way. I highly suggest that if you are looking to make something, unless you are baking. Add a little of this, take out that ingredient… It will turn out, I promise.

 Anyway, I am a freak for sauces over things.. Pork chops, chicken breasts, fish. Especially cream sauces. Honestly, heavy cream.. you can’t go wrong. This sauce was no exception, it turned out delicious and was the perfect compliment to this chicken. I was surprised that my husband even likes this, although he did mention to me “it doesn’t taste like anything”. I guess sun-dried tomatoes aren’t his thing. I personally, loved this. It’s light, it’s got a hint of sun-dried tomato flavor, and it’s actually a fairly quick meal. 

Chicken with Sun-Dried Tomato Cream Sauce
Serves 4
Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 2 cups breadcrumbs (I used 2 slices of stale bread)
  2. 1/4 cup drained oil-packed sun-dried tomatoes
  3. 2 tablespoons oil
  4. 2 large garlic cloves
  5. salt and pepper to taste
  6. 1/3 cup flour and 1 egg for breading
  7. 4 boneless, skinless chicken breasts
Sun-Dried Tomato Cream Sauce
  1. 3 tablespoons butter
  2. 3 tablespoons flour
  3. 1/4 cup white wine
  4. 1 cup heavy cream
  5. 1/4 cup sun-dried tomatoes, finely chopped or pulsed in food processor
  6. 2 tablespoons fresh parsley
  7. salt, pepper, and sugar to taste
  1. Preheat oven to 325 degrees.
  2. Combine breadcrumbs, sun-dried tomatoes, 2 tablespoons oil reserved from tomatoes and garlic in processor. Pulse until tomatoes are coarsely chopped. Season to taste with salt and pepper.
  3. Pour 1/3 cup flour into a shallow dish or plate and season with salt and pepper, crack one egg into a small bowl and beat with a whisk, and pour tomato and breadcrumb mixture onto a separate plate.
  4. Take your chicken breasts, dredge them in the flour, coat them with the beaten egg, and then cover them in the breadcrumb mixture. Repeat this process for all four chicken breast.
  5. Once breaded, heat up a large skillet. Brown the chicken on both sides and remove to baking pan. Place the chicken in the oven for about 15-20 minutes or until it reaches an internal temperature of 165 degrees. While the chicken is baking, prepare the sauce.
Sun-Dried Tomato Sauce
  1. In a small saucepan over medium-low heat, melt the three tablespoons of butter. Whisk in the flour until well combined. Add the white wine, stirring with the whisk.
  2. Add the heavy cream and sun-dried tomatoes, let simmer for several minutes until thickened. Add the chopped parsley, salt, pepper, and sugar to taste.
  3. To serve, plate the chicken breasts and pour sauce over the top. Enjoy!
Prairie Californian
Jenny Dewey Rohrich

1 Comment

  1. Melissa O
    October 14, 2014 / 1:10 pm

    You are awesome Jenny. So many times I’m stressing at work over what to make for dinner. You’ve solved my problem for today. Sounds yummy & I have most everything for it. Keep up the fabulous work.