Juicy chicken simmered in a creamy sun-dried tomato parmesan sauce. A fast, restaurant-style dinner.

750 g chicken thighs or breasts

½ tsp salt

Black pepper to taste

½ cup sun-dried tomatoes

2 Tbsp oil from sun-dried tomatoes

2 cloves garlic minced

½ cup white wine or chicken broth

¾ cup chicken broth

¾ cup heavy cream

⅓ cup finely grated parmesan

2 tsp Dijon mustard

1 cup basil leaves (optional)

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1. Season chicken with salt and pepper.

2. Sear chicken in sun-dried tomato oil until golden.

3. Remove chicken and sauté garlic briefly.

4. Deglaze pan with wine.

5. Add mustard, broth, cream, parmesan, and tomatoes.

6. Simmer until thickened.

7. Return chicken, add basil, and serve.

Use finely grated parmesan for smooth sauce.

Serve over pasta or mashed potatoes.

Do not boil after adding cream.