Chicken Breasts with Sun-Dried Tomato-Cream Sauce

Chicken Breasts with Sun-Dried Tomato-Cream Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 4

    tablespoons olive oil

  • 4

    skinless boneless chicken breast halves

  • ½

    cup coarsely chopped drained oil-packed sun-dried tomatoes

  • 2

    large shallots, thinly sliced (about ½ cup)

  • 4

    garlic cloves, minced

  • 1

    cup whipping cream


Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Add remaining 1 tablespoon oil to drippings in skillet. Add sun-dried tomatoes, shallots and garlic. Reduce heat to medium and sauté until shallots are tender, about 5 minutes. Add cream and bring to boil, scraping up any browned bits. Mix any accumulated juices from chicken into sauce. Simmer until sauce thickens slightly, about 3 minutes. Season to taste with salt and pepper. Transfer chicken to plates. Spoon sauce over and serve.


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