This recipe has tons of celebrity baggage—Ina Garten, Glamour magazine, even Harry and Meghan, for chrissakes—but without the hoopla, it’s just chicken in cream sauce.
You can use boneless breasts, bone-in breasts, skin or no, but I’m telling you, trimmed skin-on thighs are best. Dredge chicken pieces in seasoned flour and cook in a blend of olive and light vegetable oil until lightly browned. Set aside. Lower heat and add enough flour to make a light roux. Add a cup of chicken broth, a cup of heavy cream, and about a quarter cup of freshly grated hard dry cheese.
Reduce, and finish with about a half cup diced or slivered sun-dried tomatoes and about a tablespoon of good Italian herbal blend. Salt and pepper to taste. Mix well, add chicken, and turn to coat.
