Chicken with Sun Dried Tomatoes
|Olive oil/Vegetable oil||1 Teaspoon|
|Chicken cutlets||1⁄2 Pound, pounded to 1/4 inch thickness (2 pieces, 1/4 pound each)|
|Chopped shallot/Onion||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||1 Tablespoon|
|Canned ready to serve chicken broth||1⁄2 Cup (8 tbs)|
|Dry white table wine||1⁄4 Cup (4 tbs)|
|Sun dried tomato halves||8 , cut into matchstick pieces (not packed in oil)|
|Chopped fresh basil||1 Tablespoon|
|Lemon juice||1 Tablespoon|
In 12-inch nonstick skillet combine margarine and oil and heat until margarine is melted; add chicken and cook over medium-high heat, turning once, until both sides are lightly browned and chicken is cooked through, 2 to 3 minutes on each side.
Remove chicken from skillet and set aside.
In same skillet combine shallot (or onion) and garlic and saute over medium heat until softened, about 1 minute.
Sprinkle flour over garlic mixture and stir quickly to combine; cook, stirring constantly, for 1 minute.
Continuing to stir, gradually add broth; add remaining ingredients and stir to combine.
Reduce heat to low and cook, stirring frequently, until flavors blend and mixture thickens, 5 to 7 minutes.
Return chicken to skillet and cook until heated through, 1 to 2 minutes.