Panfried Chicken with Garlic and Dried Tomatoes on Penne

thin chicken cutlets in a rich sauce of garlic and dried tomatoes

A rich, savory chicken dish served on pasta with a sauce full of wonderful flavor


  • 1 large, boneless chicken breast
  • 1/4 cup sliced garlic
  • 1/4 tsp salt
  • 1/2 cup plus 1 TBS all purpose flour
  • 3 TBS olive oil, divided
  • 3/4 cup dry, white wine
  • 3 cups chicken broth
  • 1 pound penne
  • 1/4 cup crushed, dried tomatoes
  • 1 TBS lemon juice
  • Dried/fresh parsley for serving if desired


  • Heat a large pot of salted water to a boil. Cook the penne as per package instructions. Reserve about 1 cup pasta water. Drain and set aside.
  • While the penne is cooking thinly slice the garlic cloves
  • Crush/chop the dried tomatoes into small pieces
  • Cut chicken breast into about 4 – 5 slices
  • Using the smooth side of a meat tenderizer, pound the chicken until it is thin.
  • On a dinner plate mix together the 1/2 cup flour and 1/4 tsp salt
  • Dredge the chicken slices in the flour. Set aside.
  • In a large saute pan over medium heat the oil. Pan fry the chicken pieces until lightly browned. Remove from the pan to the plate.
  • Add the garlic to the pan and stir to keep from burning.
  • Once the garlic just starts to brown stir in the flour and cook for about 1 minute.
  • Whisk in the white wine, followed by the chicken broth.
  • Add the lemon juice and stir to combine
  • Stir in the dried tomatoes. Let cook for about a minute until softened.
  • When the sauce is lightly thickened add the chicken pieces back into the pan to heat through.
  • Add in 3 cups of cooked penne.
  • If needed add some of the reserved pasta water to loosen up the sauce.
  • Sprinkle with parsley before serving


DO NOT be alarmed by the amount of garlic. It truly mellows as it cooks and there is no harsh garlic flavor in this dish AT ALL.

Keywords: garlic, chicken, saute, lots of garlic