1. On a plate, season the chicken generously on both sides with salt and pepper. Heat a large skillet over medium heat and add the olive oil. Sear the chicken on both sides until golden brown, about 4 minutes per side. Transfer to a plate and set aside.
2. Add the shallot and garlic to the pan and cook, stirring frequently, until lightly browned, 5 minutes. Add the sherry and cook until 2 tablespoons remain, 5 minutes.
3. Add the tomato paste and chicken stock and bring to a simmer, stirring until fully incorporated. Continue to cook until the sauce is reduced by half, 10 minutes. Add the heavy cream and simmer until the sauce is slightly thickened, 15 minutes. Stir in the Parmesan cheese and sun-dried tomatoes.
4. Return the chicken to the pan and simmer until the sauce has thickened substantially and the chicken registers 165° F on an instant-read thermometer, 15 to 20 minutes.
5. Garnish with the basil and serve.
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Directions
1. On a plate, season the chicken generously on both sides with salt and pepper. Heat a large skillet over medium heat and add the olive oil. Sear the chicken on both sides until golden brown, about 4 minutes per side. Transfer to a plate and set aside.
2. Add the shallot and garlic to the pan and cook, stirring frequently, until lightly browned, 5 minutes. Add the sherry and cook until 2 tablespoons remain, 5 minutes.
3. Add the tomato paste and chicken stock and bring to a simmer, stirring until fully incorporated. Continue to cook until the sauce is reduced by half, 10 minutes. Add the heavy cream and simmer until the sauce is slightly thickened, 15 minutes. Stir in the Parmesan cheese and sun-dried tomatoes.
4. Return the chicken to the pan and simmer until the sauce has thickened substantially and the chicken registers 165° F on an instant-read thermometer, 15 to 20 minutes.
5. Garnish with the basil and serve.