Description
Tender chicken breasts simmered in a rich, tangy balsamic cream sauce with sweet roasted onions and savory sun-dried tomatoes.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 large onion, sliced
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sliced onions with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
- Season chicken breasts with salt, pepper, and oregano. Heat remaining olive oil in a large skillet over medium-high heat and cook chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sun-dried tomatoes, sauté for 1 minute. Pour in balsamic vinegar, scraping up any browned bits, and simmer for 2 minutes.
- Reduce heat to low, stir in heavy cream and roasted onions, and simmer for 3-4 minutes until sauce thickens slightly. Return chicken to the skillet, spoon sauce over, and heat through. Garnish with fresh basil before serving.
Notes
You can customize the seasonings to taste.