Chicken With Sun-Dried Tomato & Cream Sauce
Recipe: #21359
October 17, 2015
Categories: Chicken, Pacific Northwest, Wine, Heavy Cream, Boneless Pieces, Chicken Dinner, more
"Found this in one of my RV magazines. It's by "The Causal Chef" Christopher Anderson."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (364 g)
- Calories 855.5
- Total Fat - 37.5 g
- Saturated Fat - 18.6 g
- Cholesterol - 236.8 mg
- Sodium - 283.5 mg
- Total Carbohydrate - 66.3 g
- Dietary Fiber - 9.1 g
- Sugars - 1.1 g
- Protein - 61.9 g
- Calcium - 76.9 mg
- Iron - 3 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Between two sheets of plastic wrap, pound chicken breast to about 1/2 inch think. Cook in pan coated with olive oil over medium heat until done. Set aside.
Step 2
Add shallots and garlic to the pan, cooking for about 2 minutes. Add sun-dried tomatoes and cook for another minute being careful to not burn any of them.
Step 3
Add wine and butter to deglaze the pan then reduce heat to medium-low. Pour in the heavy cream and combine, until sauce starts to thicken.
Step 4
Add the cooked chicken breasts to the sauce to reheat them. Add cooked pasta of choice and combine for a minute or two.
Tips
- Plastic wrap
5 Reviews
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