For the chicken
- 2 large boneless, skinless chicken breasts (about 1 pound total)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons all-purpose flour
For the sauce
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 2 shallots sliced lengthwise into strips
- 3 large cloves garlic, thinly sliced lengthwise
- 1 tablespoon all-purpose flour
- ½ cup Madeira wine, preferably Rainwater-style
- ½ cup chicken broth
- 1 cup milk (2% or whole)
- 3/4 cup sun-dried tomatoes in olive oil, drained and cut into julienne strips
- Chopped parsley, for garnish
- Hot cooked pasta or crusty bread, for serving
- Slice each chicken breast horizontally to form 4 flat, thin pieces. Sprinkle both sides of each chicken piece generously with salt and pepper. Dredge the chicken in the flour, shaking off excess.
- In a large heavy skillet, heat 1 tablespoon each of olive oil and butter over medium-high heat. Add chicken and cook until chicken is nicely browned on both sides, about 2 minutes per side. Transfer chicken to a plate.
- Reduce heat and add remaining 1 tablespoon each of olive oil and butter to the pan. Add shallots and garlic and cook, stirring occasionally, until shallots are golden brown in spots, 2 to 3 minutes. Stir flour into the shallots mixture and continue cooking 1 minute more. Add the Madeira wine, whisking constantly, until the wine is incorporated into the flour. Whisk in the chicken broth and then the milk. The sauce will separate when the milk is added – just continue whisking and the sauce will come back together. Bring the mixture to a low simmer. Carefully add the chicken back into the sauce along with any juices from the plate. Add the sun-dried tomatoes.
- Simmer the sauce over medium low heat until the chicken is cooked through and the sauce has thickened slightly, about 5-10 minutes depending on the size of your chicken. Season to taste with salt and pepper. Sprinkle chicken with parsley and serve with hot cooked pasta or crusty bread.