Sun Dried Tomato Chicken



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  • A large pack of chicken tenders (1.5 - 2.0 pounds)
  • 2 Tbsp EVOO (extra virgin olive oil)
  • Salt and pepper to taste
  • 1/2 cup onion, diced
  • 2 tsp garlic, minced
  • 1/3 cup sun dried tomatoes, chopped small 
  • 2 Tbsp all purpose flour 
  • 1 1/2 cups chicken broth
  • 1/2 cup white wine
  • 1 Tbsp butter
  • 1/4 - 1/2 cup heavy cream
  • 1/4 cup fresh basil, chopped


Trim chicken and season with salt and pepper. Have your EVOO very hot when you add the chicken. Turn them over when the first side is done.  You should have some really pretty color on them. Once cooked through, remove them to a plate and cover to keep warm. 

Throw in the onions and garlic.  Do NOT let the garlic burn.  Stir them around and cook on medium or so for a couple of minutes until softened. Add in the finely chopped sun dried tomatoes. Add in a couple tablespoons of all purpose flour.  Stir until smooth. Add in the chicken broth and white wine.  If you prefer not to use wine, just use more broth.  Stir until smooth and allow to reduce slightly. Add in the cold butter. Add in the cream. Allow to thicken and reduce.  Adjust seasonings.

Add back the chicken. Add in the chopped basil then turn off the heat. Add in the chopped basil then turn off the heat. Add it to pasta for a more hearty meal.

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