Yay for recipe number two in the new house!
Don’t worry I’ll stop counting when I get a couple months in. Haha! Kidding, kidding. Kind of.
Actually, this is the first recipe that I’ve shot in the new house and I have to say it wasn’t as difficult as I thought it would be to find the right light here. I also have more than one option for shooting here as opposed to my old house.
There I really only had one area… right in front of my backyard sliding glass door. Depending on the time and the day, could be amazing or could be disastrous and I would have to re-shoot everything.
Not to mention that it was the only access to the outside so the kids were constantly getting in my way.
During the gloomy winter the shooting during the day was great but come 4 pm is was so dark and I would have to get out my artificial lights. It was also a West facing window so on the sunny days in the summer it was way too harsh and I would always have to put a shade up.
However, now, our house has a ton of windows and the best ones are all South facing – which is where my entire kitchen, informal dining, and bedroom back to.
I get great, filtered light through all of them. Plus my covered patio is back there so even when the sun is blazing without any clouds it’s still somewhat filtered because of that. I love it! I can literally shoot at any time of day – except when it’s completely dark – and have good light.
These photos, for example, were shot in my master bedroom.
Anyway, I know you’re not here for my ramblings about the light in my new house… you’re here for this sun-dried tomato chicken skillet. I have made this dish so many times and I feel like it gets better and better each time.
Ever since I made that asparagus pasta salad a while back I have been obsessed with the flavor of sun-dried tomatoes.
Now, this recipe calls for chicken tenderloins, but you can use chicken breasts if you prefer… I would just cut them into tenderloins before cooking to reduce the cooking time.
After cooking the chicken in butter you deglaze the pan with some white wine and scrape all the delish browned bits from the bottom of the pan. Add in your heavy cream and sun-dried tomatoes and let simmer for a few minutes to combine all the flavors. Add the chicken back to the pan, let warm through, and soak up all the creamy broth.
Oh, did I also mention that this was a one-pot dish? Those are my favorite because it means less cleanup!
Sun-Dried Tomato Chicken Skillet
Ingredients
- 5 Tbsp unsalted butter divided
- 2 lbs boneless, skinless chicken tenderloins
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes
- 8 oz mushrooms sliced
- 1/2 cup white wine
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup oil-packed sun-dried tomatoes drained, sliced thin
- 1/2 cup fresh basil leaves sliced thin
Instructions
- In a large non-stick skillet, melt 2 Tbsp butter over medium heat. Add half of the chicken and cook, 4-6 minutes per side or until done.
- Remove to clean plate and repeat with 2 more Tbsp butter and remaining chicken.
- Using same skillet, melt remaining 1 Tbsp butter. Add minced garlic, Italian seasoning, crushed red pepper flakes, and mushrooms. Cook, stirring frequently, for 1 minute.
- Deglaze skillet with white wine and chicken broth; bring to simmer; cook for 4 minutes, stirring occasionally.
- Stir in heavy cream and sun-dried tomatoes; bring to simmer, cook for 5 minutes.
- Add chicken back to skillet and top with fresh basil leaves. Stir gently to combine and cook for 5 minutes, until chicken is heated through, and sauce is thickened.
