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Chicken With Shallots And Sundried Tomatoes Recipe

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0 votes | 798 views
Servings: 1

Ingredients

  • 6 x Boneless chicken breasts
  • 1 Tbsp. Extra virgin olive oil
  • 1 lrg Garlic clove, chopped
  • 2/3 c. To 1 c heavy cream (skim lowfat milk works, but curdles at first and has to cook down to become smooth.)
  • 1 tsp Thyme
  • 1 tsp Parsley
  • 1 tsp Marjoram
  • 1 tsp Basil
  • 2 Tbsp. To 3 Tb chopped shallots
  • 1 1/2 Tbsp. Butter
  • 1/2 c. Dry white wine
  • 1 Tbsp. Sundried tomatoes, minced salt and pepper to taste

Directions

  1. Cut chicken breast diagonally in 1/2" strips. Heat butter and oil in heavy skillet on moderate heat. Increase heat, add in chicken, 1/2 of the herbs, salt and pepper. Saut till opaque, set aside and keep hot. Add in shallots and garlic to pan and saut quickly (1/2 minute). Reduce heat and add in cream, wine, tomatoes, and the rest of the herbs. Bring to a boil, stirring till sauce thickens. Return chicken to pan and simmer 2-3 min till heated through.
  2. 9
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