So you can make this two ways-
1. Following the below recipe which is ALMOST a one skillet meal. The sauce is started in a saute’ pan and then poured over everything in the skillet. Looks more complicated than it sounds. The recipe is a bit wordy but it’s ready in under 30.
2. Throw all the ingredients in a crock pot and let that shit simmer. I chose this option.
*Serve with cauliflower rice or regular rice or noodles.
- 1 cup chicken broth
- ¼ cup white wine (crock pot optional)
- Juice from one lemon
- 2 cups whipping cream (I used 1 cup and turned out delicious)
- ¼ cup all-purpose flour (for dredging the chicken, crock pot optional)
- 2 Tablespoons butter (crock pot optional)
- ¾ teaspoons sea salt
- ¼ teaspoon black pepper
- ¼ cup freshly grated Parmesan cheese
- 2 Tablespoons olive oil, divided
- 3 or 4 chicken breasts
- 3 fresh tomatoes, sliced to ¼” thickness
- Sun-dried tomatoes as many as you want
- 2 or 3 garlic cloves, minced
- 3 Tablespoons fresh basil (more if desired)- chopped
- More Parmesan cheese, to taste
- Broccoli (as much as you want)
- Champion mushrooms (or mushroom of similar size) sliced thin
- Red pepper flakes to top
- Optional: Add some toasted pine nuts at serving
1. Heat oven to 250F degrees.
In a medium sauce pan, heat chicken broth and white wine over medium-high heat. Boil until reduced by one third, about 5 minutes.
2. Reduce heat to medium-low, add lemon juice and whipping cream. Heat to a slow simmer and then add butter, one tablespoon at a time. Lower heat a bit and continue on a very low simmer, whisking occasionally while you make the chicken and regular tomatoes.
3. Heat 1 tablespoon of the oil in a 12″ skillet on medium-high heat. Lightly dredge chicken in the flour mixture, shaking extra flour off before placing chicken in pan.
4. Heat chicken over medium-high heat until cooked through, about 4 minutes on each side. Place chicken on an oven-safe plate, cover with foil and place in oven to keep warm.
5. In the same pan you cooked the chicken (do not wash out the pan), add the last tablespoon of oil and lower heat to medium. Add the regular tomatoes in a single layer, adding salt and pepper as desired. Let cook until tomatoes start to disintegrate and caramelize, about 4 minutes.
6. In a small pot add broccoli to boiling water until it becomes tender- drain and set aside.
7. Stir tomatoes and add garlic cloves and sundried tomatoes. Continue to cook, stirring only occasionally. The tomato mixture will stick to the pan a little. This is what you want, because it means they’re breaking down correctly and the tomatoes natural fructose is working. Turn heat to low while you finish preparing chicken and sauce.
8. Remove chicken from oven and slice on diagonal, about 1″ thick slices. Add chicken to the skillet and lightly toss with tomatoes.
9. Add ½ cup Parmesan cheese and basil to your cream sauce now and stir until melted. Add ¾ teaspoon salt and ¼ teaspoon pepper. Pour the sauce over the chicken, add broccoli, and lightly stir all ingredients together.
Sprinkle with pepper flakes and more Parmesan cheese.