Chicken fillets are wonderful carriers of various flavors.We have demonstrated this virtue in lemon piccata, orange, and crisp honey garlic flavors.
Today, the sun dried tomato is the star of the show.
As simple as it is delicious, this recipe needs little preparation and little time to make.
Perfect for a quick dinner, and classy enough for family or company.
3-4 (450g) chicken breasts
3 Tbsp butter
1 Tbsp olive oil
1/2 cup flour
salt and pepper
1 onion, finely chopped
1/2 cup sundried tomatoes
2 stock cubes
1 cup cream
Put the sliced dried tomato in a cup and fill to the brim with boiled water; set aside.
Cut each chicken breast lengthwise in half.
Place the halves in a plastic bag and lightly pound with a rolling pin to tenderize the meat.
Repeat with the other halves.
Mix with your fingertips the flour and some salt and pepper in a flat plate.
Dust the fillets in the flour mixture and shake off excess.
Heat the butter and oil in a large pan over medium-high heat, and season lightly with salt and freshly ground pepper.
When the fat begins to sizzle, add the fillets and allow to lightly brown.
When both sides are browned, set them aside.
In the same pan the chicken was cooked in, add the finely chopped onion and sweat them until softened..
Add the re-hydrated sliced dried tomato together with its soaking water, and the stock cubes.
When the cubes have dissolved, add the cream, stir to combine, and return the fillets to the pan.
Cover and allow to simmer over medium-low heat for a further 2 minutes.
Serve with pasta or rice of choice.