You are here

Chicken With Sun-Dried Tomato Sauce

Foodell's picture
This just might become your favorite chicken dish! It's tangy, it's creamy and it's super easy. There is a little bit of cream in this dish, but if you prefer to make a lower fat version, substitute the cream with non-fat plain yogurt.
  Extra virgin olive oil 3 Tablespoon
  Boneless skinless chicken breasts 1 1⁄2 Pound, cut cross-wise into 1 inch wide slices
  All purpose flour 1⁄2 Cup (8 tbs)
  Shallots 2 , finely chopped
  Whipping cream 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Chopped sun dried tomatoes 1⁄2 Cup (8 tbs), drained of their oil
  Chopped basil 3 Tablespoon

1. Heat the olive oil in a large non-stick skillet over medium-high heat.
2. Season both sides of the chicken with salt and pepper. Dredge each chicken piece in flour and shake off the excess. Add the chicken to the skillet in a single layer (cook the chicken in batches if necessary) and cook just until lightly browned, about 2 minutes per side. Remove the chicken to a plate and reserve.
3. Add the chopped shallots to the skillet and sauté for 1 minute. Add the cream, white wine, sun-dried tomatoes and basil.
4. Bring the mixture to a boil and then lower the heat and simmer for 2 minutes. Taste the sauce and add salt and pepper as desired.
5. Return the chicken to the pan and cook just until cooked through, about 3 minutes. Serve hot.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Party, Healthy, Quick
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

Rate It

Your rating: None
Average: 4.3 (4 votes)