Pollo Besciamella con Pomodori Secchi
Chicken in Cream Sauce with Sun Dried Tomatoes
Submitted By: Taz

Ingredients:

4 Boneless/Skinless Chicken Breasts (apx 2 lbs)
2 Shallots - minced (apx ¼ Cup)
3 cloves Fresh Garlic - minced
1 ½ Cups Chicken Stock
½ Cup Sun Dried Tomatoes packed in oil - drained and small chopped
½ Cup Heavy Cream
½ Cup Parmigiano-Reggiano - grated fine 
4 Tbs Extra Virgin Olive Oil - divided
3 Tbs All Purpose Flour
Kosher Salt to taste 
Fresh Ground Black Pepper to taste
- GARNISH-
¼ Cup Fresh Basil - chopped

Preparation:
  1. Wash and thoroughly dry chicken breasts - Season each side with salt and pepper and set aside
  2. Place a large skillet over medium high heat - Heat 2 Tbs of the olive oil over medium heat until shimmering - Place the chicken in the skillet leaving space around each breast (DO NOT crowd the pan - cook in batches if necessary) - Allow to cook until golden brown (apx 4-5 minutes) - Flip and repeat making sure chicken is cooked through - Remove from pan and set aside (keep chicken warm by loosely wrapping in foil and placing in a warm oven until needed)
  3. Once all of the chicken has been cooked, add the remaining 2 Tbs of olive oil along with the shallots to the skillet - Sauté until the shallots are tender (apx 3 minutes) - Add garlic and continue to sauté for another minute
  4. While continuously stirring, whisk in the flour 1 Tbs at a time fully combining each before adding the next Tbs; repeat until all of the flour has been fully incorporated - Allow to cook (stirring frequently) for 4-5 minutes or until the raw flour smell is gone
  5. Add the chicken stock to the skillet and bring to a simmer lightly scraping the bottom of the pan with rubber/silicone spatula to deglaze the pan and lift all of the 'fond' - Once a simmer has been achieved, add the sundried tomatoes and continue to simmer for 1-2 minutes
  6. Add cream and parmigiano-reggiano - Continuously whisk the mixture until the parmigiano-reggiano is fully melted and sauce is nice and smooth
  7. Adjust seasoning with salt and pepper to taste
  8. Add the chicken back to the skillet and spoon the sauce over the top - Allow to cook for 1-2 minutes just to heat the chicken through
  9. Remove from heat - Garnish with the chopped basil and serve hot along with steamed or sautéed vegetables of choice and some rice or pasta to soak up the extra sauce