Ingredients
- 24 ounces boneless skinless chicken breasts (4 breasts, 6 ounce each breast)
- 1 tablespoon olive oil (to coat pan)
- 1 shallot, chopped fine
- 3 to 6 cloves garlic, chopped fine
- 3 to 4 ounces sun-dried tomato (drained and cut into ribbons)
- 1/3 cup white wine (chicken stock can be substituted)
- 1 tablespoon butter
- 2 cups heavy cream
- 3 to 4 cups pasta (of your choice)
How to Make
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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.
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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.
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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.
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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 & Variations
- Plastic wrap
We hope you enjoy this recipe!
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