STEP 1 OF 7
Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside.
for this step
- 2 large skinless boneless chicken breasts (or 4 boneless and skinless chicken thigh fillets, pounded to 1-inch thickness)
- 1 pinch salt (to season)
- 1 pinch pepper (to season)
- 1/2 teaspoon paprika (sweet or smokey)
- 1/2 teaspoon dried parsley
- 1 tablespoon oil (divided, use olive or canola oil)
- 9 oz sun dried tomato strips in oil (jarred, reserve 2 tablespoons of oil and drain the rest)
- 2 cups chicken broth
- 2 teaspoons dried Italian herbs
- 2 tablespoons fresh parsley (chopped)