Chicken Breasts with Sun Dried Tomato Crème
|Boneless chicken breasts||2 , halved|
|Shallots||2 , chopped|
|Garlic||1 Clove (5 gm), chopped|
|Sauvignon||60 Milliliter (1/4 Cup)|
|Lemon zest||1⁄8 Teaspoon|
|Whipping cream||118 Milliliter (1/2 Cup)|
|Chopped sun dried tomatoes||2 Tablespoon|
|White pepper||To Taste|
|Tarragon||1 Teaspoon, chopped|
|Basil||1 Tablespoon, chopped|
In a large skillet, heat butter and saute chicken breasts over medium-high heat, about 5 minutes each side, until brown on both sides.
Remove chicken and keep warm.
In same pan, add shallots and garlic.
Saute 2 minutes.
Add wine and lemon zest and let simmer for 3 to 5 minutes.
Add cream and sun-dried tomatoes.
Add salt, white pepper, tarragon, and basil and reduce by one-third or until thick.
Slice chicken breasts on an angle and place on a pool of Sun-Dried Tomato Creme.