Franco Italian Creamed Chicken with Sun Dried Tomatoes
Northern Italy and southern France share more than a border. They share olive oil instead of butter as a default fat, an affection for fresh herbs, restrained use of spice, and a deep respect for simple ingredients treated well. French cooking brings structure—pan sauces, reductions, careful heat control—while Italian cooking brings generosity, aromatics, and an instinct for balance rather than precision.This Franco-Italian Cream Chicken with Sun-Dried Tomatoes lives right in that overlap. It uses a French pan-sauce approach—searing, deglazing with wine, reducing stock, finishing with cream—while leaning Italian in flavor: oregano, thyme, sun-dried tomatoes, and just enough red pepper flakes to wake everything up. Tarragon, a very French herb, ties it all together with its subtle anise note, keeping the sauce from feeling heavy or flat.
Equipment
- 1 stainless steel skillet
- 1 wooden spoon
Ingredients
- 4 boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 t Red pepper flakes or more to taste
- 2 tablespoons olive oil
- 2 shallots finely minced
- 3 cloves garlic minced
- ½ cup dry white wine
- 1 cup chicken stock
- 1 cup heavy cream
- ¼ cup sun-dried tomatoes sliced (oil-packed preferred, drained)
- 1 tablespoon fresh oregano finely chopped
- 1 tablespoon fresh thyme leaves
- 1 –2 teaspoons fresh tarragon finely chopped
Instructions
Mise en place all ingredients
- Dice shallots, garlic. Chop herbs, Measure out wine, stock, red pepper flakes, and cream.
Prepare the Chicken
- Pat the chicken breasts completely dry—this is non-negotiable for browning. Season generously on both sides with salt, pepper, and a pinch of red pepper flakes.
- If the breasts are very thick, lightly pound them to an even thickness. Even chicken cooks evenly and browns better.
Sear the Chicken
- Heat a large stainless steel or cast-iron skillet over medium-high heat. When the pan is hot, add the olive oil. You’re looking for oil that shimmers but does not smoke aggressively.
- Place the chicken in the pan, presentation side down.
- Do not move it.
- Temperature cue: Medium-high, steady—not cranked.
- Time: 4–5 minutes per side.
- You’re looking for deep golden browning. If the chicken sticks initially, leave it alone—it will release when the crust forms.
- Once browned and just cooked through (internal temp ~160°F), remove the chicken to a plate and tent loosely with foil.
Build the Sauce Base
- Reduce heat to medium. Add the shallots to the same pan with the residual fat. Season lightly with salt and pepper.
- Cook 1–2 minutes until softened and translucent, scraping up browned bits. Add garlic and cook 30 seconds, just until fragrant.
- Deglaze with Wine
- Pour in the white wine. It should sizzle immediately.
- Using a wooden spoon, scrape the bottom of the pan thoroughly. Let the wine simmer until reduced by about half, 2–3 minutes.
- What to look for:
- Bubbling slows
- Alcohol smell disappears
- Liquid looks slightly syrupy around the edges
Add Stock and Reduce
- Add the chicken stock and sun-dried tomatoes. Bring to a steady simmer and reduce again by about half, 5–7 minutes.
- You want the sauce to look glossy and slightly thickened, not watery. Taste for seasoning and add salt if needed.
Finish with Cream & Herbs
- Lower heat to medium-low. Stir in the cream. Taste again for seasoning but keep in mind the chicken is also salted. If it’s under-seasoned add a little salt.
- Return the chicken and any accumulated juices to the pan. Spoon sauce over the chicken and simmer until internal temperature of chicken reaches 165 degrees.
- Turn off heat and stir in the fresh tarragon just before serving.