- 4 (900 g) chicken breasts boneless and skinless (about 2 pounds)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (14 g) unsalted butter
- 1 cup (240 ml) chicken stock
- 1 tablespoon cornstarch
- 4 cloves garlic minced
- ¾ teaspoon crushed red pepper optional
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ½ cup (75 g) Sundried tomatoes packed in oil, chopped
- 1 cup (240 ml) heavy cream (double cream in the UK) warmed slightly
- ½ cup (43 g) grated parmesan cheese
- 1 tablespoon fresh basil leaves chopped
- 2 pounds of chicken breast usually serves 6, but for bigger appetites, serve one breast per plate for 4 servings. Crushed red pepper is optional; add according to taste or omit if preferred mild. Searing chicken is optional but adds color and depth of flavor. For a flavor boost, add a teaspoon of sun-dried tomato oil to the stock mixture. Warm heavy cream before blending with hot juices to prevent curdling. Store leftovers refrigerated up to 3 days and reheat gently.
