You are here

Chicken Breasts With Sun Dried Tomatoes

Web20.Chickens's picture
Ingredients
  Skinless boneless chicken breasts 1 1⁄2 Pound (2 Breasts)
  Olive oil 2 Tablespoon
  Sun dried tomatoes in oil 12
  Pitted black olives 12 (Green Or Black Olives, Packed In Oil)
  Garlic 2 Clove (10 gm)
  Cornstarch 2 Teaspoon
  Chicken broth 1⁄4 Cup (4 tbs)
  Dry white wine/Verjus 1⁄4 Cup (4 tbs)
  Drained capers 2 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

1. Separate the tenderloins from the breast meat. Cut the chicken breasts into halves along the breastbone line. Cut each half in half again, vertically, so you end up with 8 slender strips.
2. Heat the oil in a large skillet over medium-high heat. Add the chicken strips and tenderloins and reduce the heat to medium. Cook the chicken, undisturbed, for about 5 minutes. When the top looks opaque, turn the chicken over and cook until cooked through, 6 to 8 minutes longer. (The tenderloins take less time to cook, so remove them from the pan sooner.)
3. While the chicken is cooking, slice the sun-dried tomatoes into 1/8-inch slivers, cut each olive into quarters, and mince the garlic. Stir the cornstarch into the chicken broth.
4. When the chicken is cooked through, remove it to a plate. Discard the oil in the skillet and return the skillet to medium-high heat.
5. Add the garlic and wine, and boil it down until 2 tablespoons remain. Stir in the sun-dried tomatoes, capers, and olives and heat for 30 seconds. Using a fork, give the cornstarch mixture a stir and add it to the skillet. Bring the liquid to a boil and simmer until slightly thickened and glossy, 1 minute. Season to taste with salt and pepper. Spoon the sauce over the chicken and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Interest: 
Party
Servings: 
4

Rate It

Your rating: None
4.23077
Average: 4.2 (13 votes)