Preparation Time: 10

Cook Time: 20

Cut: Boneless chicken


2 lbs chicken thighs, boneless, skinless (can use chicken breasts)
½ cup (125 ml) sundried tomato strips  (jarred in oil, drain and reserve oil)
2 Tbsp (30 ml) of the oil from the sundried tomatoes
2 cloves garlic, minced
1 red onion, minced
½ cup (125 ml) white wine (or chicken broth)
1 cup (250 ml) chicken broth
1 cup (250 ml) whipping cream (10% or 18% cream can also be used)
1 Tbsp (15 ml) dried basil
1/3 cup (80 ml) Parmesan cheese, freshly grated


Cut chicken thighs in half (if using breasts, cut into 3 pieces).

Heat the oil from the sundried tomato jar in a large skillet, over medium high heat. Add the chicken and cook until golden brown on both sides and chicken is cooked through.

Remove chicken from pan to a plate and keep warm. Add the garlic and onion to the pan and cook for about 15 seconds. Add the wine (or broth) and bring to a simmer, scraping up the brown bits in the pan. Simmer for about a minute.

Add the chicken broth, cream, dried basil, Parmesan and the sundried tomatoes. Bring to a simmer then reduce heat to medium, cook a further 3-5 minutes stirring regularly.

Return the chicken to the pan and spoon sauce over. Simmer for 1 minute more. Serve with pasta, or rice, or bread and a salad and extra Parmesan if preferred.