This creamy and sun-dried tomato-studded chicken dish is heartily seasoned with a duo of our Seasoning Blends; Big Sur Bread Dipper and Big Sur All Purpose Seasoning. This combination of seasonings impart rich and robust Italian flavors. Our Fall twist on this classic dish? Pure pumpkin puree and aged gouda, adding a touch of balanced sweetness and earthy elements.
Serves 4
Ingredients:
2 each boneless, skinless chicken breasts, cut in half, creating 4 thinner cutlets
2 teaspoons Big Sur Bread Dipper
½ teaspoon Big Sur All Purpose Seasoning
2 tablespoons Gil’s California Extra Virgin Olive Oil
½ cup white wine
4 garlic cloves, peeled and minced
½ cup sun-dried tomatoes, sliced
½ cup chicken broth
1 cup heavy cream
¼ cup pumpkin puree
2 tablespoons tomato paste
½ cup parmesan cheese, grated
½ cup aged gouda, grated
Pinch ground nutmeg
Fresh basil and sage, for garnish
Instructions
Pat chicken breasts dry with paper towels and season, all over, with the bread dipper and all-purpose seasoning.
Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully add the seasoned chicken, and sear until deeply browned, about 2 minutes per side. Remove the seared chicken from the skillet and set aside on a plate.
Deglaze the pan with wine and bring to a simmer. Simmer until the wine has reduced by half, about 3 minutes.
Add the garlic and sun-dried tomatoes to the skillet, stir to combine. Add the broth, cream, pumpkin puree, and tomato paste to the skillet, and whisk to combine. Bring to a simmer and cook, whisking occasionally, for 3 minutes.
Reduce the heat to medium-low, add the grated cheeses (parmesan and gouda) to the skillet, and whisk until melted and combined with the sauce. Season with ground nutmeg.
Return the chicken to the skillet, nestling the breasts into the sauce. Cover and cook for 10 to 15 minutes or until the chicken is cooked through.
Garnish the skillet with fresh basil and sage and serve with your favorite side dish (we like a wild rice blend or hearty Fall pasta).
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