Chicken Breasts With Sun-Dried Tomato-Cream Sauce

By aobrien1

Chicken breasts sauteed with shallots; served over pasta and a shallot-sundried tomato cream sauce.

Ingredients

• 4 Tbsp. olive oil
• 4 skinless boneless chicken breast halves
• 1/2 coarsely chopped drained oil-packed sun-dried tomatoes
• 2 large shallots, thinly sliced (about 1/2 cup)
• 4 garlic cloves, minced
• 1 cup whipping cream
• 1/4 cup white wine, optional

Details

Servings 4

Preparation

Step 1

Heat 3 Tbsp. oil in heavy large skillet over medium-high heat and saute until cooked through, about 4 minutes, per side. Transfer chicken to plate; tent with foil to keep warm. Add remaining 1 Tbsp. oil to drippings in skillet. Add sun-dried tomatoes, shallots and garlic. Reduce heat to medium and saute 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, add wine if desired. Transfer chicken to plates. Spoon sauce over and serve. Good over rice or pasta.