Sundried Tomato Chicken

Instructions

1. Slice the chicken in thin slices and sprinkle with salt and pepper.
2. Heat 1 tbsp oil in a large skillet over high heat.
3. Add the chicken and cook for 1½ minutes until golden brown, turning and cook the other side for another 1½ minutes until golden brown, set aside.
4. Heat the remaining oil in the skillet. Add the garlic and toss in the oil until fragrant, using a wooden spoon to press the garlic down into the pan to extract as much flavour as possible.
5. Add the white wine and deglaze the pan and simmer for 1-2 minutes.
6. Add the chicken stock, cream, mustard and thyme and whisk to dissolve the mustard. Bring to simmer and cook for 1 minute until slightly thickened.
7. Discard garlic chunks.
8. Stir the parmesan cheese and sun dried tomatoes through the sauce (reserving a little of each for garnish)

• Servings : 4
• Ready in : 20 Minutes
• Recipe Type : ChickenDinner