Chicken with Creamy Sun-dried Tomato Sauce
Servings: 4
Tender chicken breast in the most amazing sun-dried tomato cream sauce. Serve this with Fettucini pasta and a side of garlic bread. It's finger licking good!
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US Customary - Metric
Ingredients
- 1 ½ lbs chicken breast (about 3 pieces)
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoon olive oil (or the oil from the sun-dried tomato)
- 1 small shallot, finely minced
- 3 garlic cloves, finely minced
- ½ cup julienned sun-dried tomato in olive oil (6 oz glass)
- ½ cup white wine
- 1 cup heavy cream
- ¾ cup parmesan
- ½ cup green onions, chopped (green part only)
Instructions
- 1. Season the chicken with salt and pepper.2. Add oil to a large skillet over medium/high heat. Add the chicken and sear both sides until golden brown, about 3 minutes per side. Remove chicken from the pan on a plate. Lower the heat. If there is no more oil in the pan, add some oil from the sun-dried tomato. Add the shallot and the garlic and saute until fragrant, for about 1-2 minutes. Add the sun-dried tomato (without the oil). Combine, then stir in the white wine. Let it cook for 30 seconds on medium/high heat, then pour in the heavy cream. Stir and scrape (deglaze) the pan with a spatula. Stir in the parmesan. The sauce will start to thicken. Now, add back the chicken with its juices and continue to cook for another 5 minutes. Add the green onions, cook for 30 seconds. Turn off the heat. I serve this dish with Fettucini pasta and a side of garlic bread.
Video
Notes
Recipe Variations:
Some nice add-ins would be artichoke hearts or spinach.
Serving Variations:
Try this recipe with, pasta, basmati rice, or roasted potatoes.
Nutrition
Calories: 676kcal | Carbohydrates: 5g | Protein: 40g | Fat: 52g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 1026mg | Potassium: 435mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1261IU | Vitamin C: 4mg | Calcium: 289mg | Iron: 2mg
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