Chicken Breasts with Sun-Dried Tomato-Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cooking is my passion, and my husband and some of our friends share it, Kim Bartel, Youngstown, Ohio. Our favorite weekend activity is making dinner together and pairing it with wine. When developing new recipes, I often refine and retest, but everyone loved this chicken dish the first time around. I serve it with rice, green beans and a crisp Chardonnay. Ingredients:
4 tablespoons olive oil |
4 skinless boneless chicken breast halves |
1/2 cup coarsely chopped drained oil-packed sun-dried tomatoes |
2 large shallots, thinly sliced (about 1/2 cup) |
4 garlic cloves, minced |
1 cup whipping cream |
Directions:
1. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Add remaining 1 tablespoon oil to drippings in skillet. Add sun-dried tomatoes, shallots and garlic. Reduce heat to medium and sauté until shallots are tender, about 5 minutes. Add cream and bring to boil, scraping up any browned bits. Mix any accumulated juices from chicken into sauce. Simmer until sauce thickens slightly, about 3 minutes. Season to taste with salt and pepper. Transfer chicken to plates. Spoon sauce over and serve.
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