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dinner · italian

Creamy Sun-Dried Tomato Chicken with Broccoli & Toasted Pine Nuts

Prep: 20 min
Cook: 5 min
Total: 25 min
Yield: 2 servings
Creamy Sun-Dried Tomato Chicken with Broccoli & Toasted Pine Nuts

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Instructions

1
Set a 12-inch skillet over medium heat and toast the pine nuts, stirring often, 3 to 4 minutes until golden, then tip them into a small bowl.
2
While the nuts toast, slice the chicken breasts horizontally into 4 thin cutlets and pat them completely dry with paper towels.
3
Season both sides of the cutlets with the Italian seasoning, most of the salt, and the pepper.
4
Raise the heat to medium-high, add the oil, and lay the cutlets in the skillet in a single layer.
5
Sear undisturbed 3 to 4 minutes until deep golden underneath and the cutlets release easily from the pan.
6
While they sear, mince the garlic, then drain the sun-dried tomatoes and chop them roughly.
7
Flip and cook 3 to 4 minutes more until cooked through (165 F / 74 C), then move the chicken to a clean plate.
8
Add the broccoli and broth to the skillet, cover, and steam 3 minutes until the florets turn bright green and just tender.
9
Uncover, stir in the garlic and sun-dried tomatoes, and cook 1 minute until the garlic smells sweet and fragrant.
10
Pour in the cream with the remaining salt and simmer 2 to 3 minutes, stirring, until the sauce coats the back of a spoon.
11
Stir in the Parmesan until melted, then return the chicken with its juices and spoon the sauce over it for 1 minute to rewarm.
12
Tear the basil leaves over the skillet, scatter the toasted pine nuts on top, and serve straight from the pan.
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