Chicken and Sun Dried Tomato

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Juicy, tender chicken meets the rich, tangy flavor of sun-dried tomatoes in a creamy, comforting sauce that is easy to make and sure to impress. With flavors this reliable, it quickly becomes a weeknight favorite you can trust.

Ingredients

3 tablespoons unsalted butter
1 tablespoon olive oil
4 skinless boneless chicken breasts, halved, cut crosswise into ½-inch strips
all-purpose flour
2 shallots, minced, about a ¼ cup
⅔ cup whipping cream
⅓ cup white wine
½ cup drained oil packed sun-dried tomatoes, chopped
3 tablespoons fresh basil, chopped or 2 tablespoons dried
salt and pepper , for seasoning

US - Metric

Instructions

Melt butter and olive oil in a heavy skillet over medium-high heat. Season the chicken with salt and pepper. Dust the chicken with flour, shaking off any excess.
Add the chicken to the skillet and sauté until light brown and just cooked through, about 3 minutes. Using a slotted spoon, transfer the chicken to a plate.
Add minced shallots to the skillet and sauté for 1 minute. Add whipping cream, white wine, chopped sun-dried tomatoes, and basil. Bring to a boil and cook until the sauce thickens, stirring occasionally, for about 4 minutes.
Return chicken to the pan, cook until just heated through, about 2 minutes. Season with salt and pepper and serve.

Equipment

Notes

Ensure that each chicken strip has the same thickness so it will cook evenly.
Lower the heat to medium when adding the heavy cream so as not to break it down.
Do dislodge all brown bits on the bottom of the skillet. There is a lot of flavor there that you want to enjoy.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.