Creamy Tuscan Chicken

I found this gem over on Carlsbad Cravings and it may be my favorite find of the year.  This was so beyond delicious that we were almost fighting over seconds and Kelly quickly claimed the leftovers for the next day, upsetting the rest of us.  It's not the quickest meal to throw together but it is worth every minute.

Ingredients:

CHICKEN

• 2 large chicken breasts
• 3 tablespoons flour
• 1 tsp EACH salt, garlic powder, onion powder
• 1/2 tsp EACH paprika pepper
• 2 tablespoons unsalted butter
• 2 tablespoon olive oil

SAUCE & POTATOES

• 1 pound Dutch baby potatoes halved (quartered if large)
• 1 tablespoon unsalted butter
• 1 tablespoon oil from sun-dried tomatoes
• 1/2 cup sun-dried tomatoes rinsed, drained, chopped
• 1 shallot minced
• 4 garlic cloves minced
• 1/4 teaspoon red pepper flakes
• 1 1/2 cups chicken broth
• 1 tablespoon cornstarch
• 1 cup heavy cream or evaporated milk + 1 tsp cornstarch
• 1 tsp EACH dried parsley, dried basil (or 1 TBS EACH FRESH)
• 1/2 teaspoon dried oregano
• 1/4 cup finely grated fresh Parmesan cheese
• salt and pepper

Directions:

• Place potatoes and ⅓ cup water in a microwave-safe dish. Cover and microwave on high for 5-6 minutes (potatoes should barely be fork tender). Drain and pat dry; set aside.
• Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
• Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
• Melt the 2 tablespoons butter in 2 tablespoons oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 (depending on thickness) per side until golden and cooked through. Transfer chicken to a plate, don’t wipe out skillet.
• Reduce heat to medium and add one tablespoon oil from sun-dried tomatoes jar. Once hot, add sun-dried tomatoes, shallots and potatoes; sauté until shallots are softened, about 2 minutes. Add garlic and red pepper flakes and sauté 30 seconds. Reduce heat to low and stir in heavy cream; mix chicken broth with cornstarch and add to the skillet. Stir in all of the sauce seasonings.
• Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens to desired consistency, stirring often.
• Once thickened, reduce heat to medium-low. Push potatoes to the side of the pan and stir in Parmesan cheese. Cook, while stirring until melted, 1-2 minutes. Season with salt and pepper to taste (I use about ¼ teaspoon each).
• Add chicken and warm through to soak up the sauce. Garnish with fresh parsley if desired.