40min prep: 11min cook: 29min
Rich and creamy, this tangy chicken dish cooks quickly too, so it’s a weeknight must-have for your recipe box.Notes:
- You can buy chicken tenders instead of chicken breasts, but be sure to remove the white tendon before cooking.
- Fresh Parsley — 2 Tablespoons
- Garlic — 2 Cloves
- Onions — 2 Tablespoons
Meat & Seafood
- Chicken Breasts, Skinless And Boneless — 1 1⁄4 Pounds
Cheese & Lunchmeat
- Parmesan Cheese, Grated — 2 Tablespoons
Dairy & Eggs
- Whole Milk — 1 Cup
Canned Goods, Soups & Mixes
- Sun-Dried Tomatoes, Packed In Oil — 1 Cup
Spice & Baking
- Black Pepper
- Flour — 1 Tablespoon
- Kosher Salt
Condiments, Oils & Dressings
- Extra Virgin Olive Oil — 2 Tablespoons
- Paper Towels
- Stove Top
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Saute Pan, Large
- Cut an onion into 1/4 inch dice to measure the indicated amount.
- Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic.
- Trim parsley leaves from the stems and finely chop to measure the indicated amount.
- Strain the sun-dried tomatoes from the oil, then cut into 1/4 inch thick strips to measure the indicated amount.
- Dry the chicken thoroughly, then slice into 1 inch thick strips. Season with salt and pepper.
- Prepare a plate with layers of paper towels. Set plate near the stove for the chicken.
- Heat a large saute pan over medium-high heat. Add olive oil and warm.
- Once oil is hot, add the chicken strips. Oil should sizzle when you add the chicken. Sear the first side until caramelized, about 4-5 minutes, then flip and sear until the other side is nicely caramelized and chicken is cooked through, another 4-5 minutes. Transfer to the plate lined with paper towels. Save the pan.
- Place the chicken pan back over medium heat. You should have just enough grease in the pan to cover the bottom. If you have more than that, drain the excess. If you don’t have enough, add a little more olive oil and warm.
- Once oil is warm, add the onions and saute until softened and starting to caramelize slightly. Stir often.
- Once the onions are starting to caramelize, add the garlic and sun-dried tomatoes. Cook until the sun-dried tomatoes are well softened and mixture is fragrant, about 2-3 minutes.
- Stir in the flour and cook for 1-2 minutes to remove the raw flour taste. Stir continuously.
- Whisk in the milk. Stir until mixture is smooth and thickened, about 2-3 minutes.
- Once mixture is thickened, stir in the parsley and season with salt and pepper to taste. Add the chicken back to the pan and stir to combine. Remove from heat.
- Transfer the chicken tenders with creamy sun-dried tomato sauce to a serving dish or dinner plates. Sprinkle Parmesan cheese over the top and serve warm!