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Chicken With Sun Dried Tomatoes

Diet.Chef's picture
Ingredients
  Margarine 1 Teaspoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
2

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