صدور دجاج بالطماطم المجفف

We start by seasoning the chicken breasts with sea salt and black pepper.

We use the olive oil from the sun-dried tomatoes in a hot skillet and sauté the chicken for 4 minutes on each side until browned.

We remove the chicken from the skillet and add the onion and garlic until they are golden

We add the sun-dried tomatoes, a tablespoon of flour, and the broth or water.

We increase the water to half a cup and return the chicken breasts to the skillet for just two minutes

We serve the dish once done