Chicken Breasts With Sun Dried Tomatoes Recipe


Difficulty LevelEasyHealth IndexAverage
CourseMain Ingredient
Interest Group


 Skinless boneless chicken breasts1 1⁄2 Pound (2 Breasts)
 Olive oil2 Tablespoon
 Sun dried tomatoes in oil12
 Pitted black olives12 (Green Or Black Olives, Packed In Oil)
 Garlic2 Clove (10 gm)
 Cornstarch2 Teaspoon
 Chicken broth1⁄4 Cup (4 tbs)
 Dry white wine/Verjus1⁄4 Cup (4 tbs)
 Drained capers2 Tablespoon
 Freshly ground black pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size

Calories 355 Calories from Fat 127

% Daily Value*

Total Fat 15 g22.7%

Saturated Fat 1.6 g8%

Trans Fat 0 g

Cholesterol 98.7 mg

Sodium 412.8 mg17.2%

Total Carbohydrates 10 g3.4%

Dietary Fiber 1.2 g4.8%

Sugars 3.4 g

Protein 41 g81.7%

Vitamin A 0.7% Vitamin C 5.2%

Calcium 5.2% Iron 8%

*Based on a 2000 Calorie diet


1. Separate the tenderloins from the breast meat. Cut the chicken breasts into halves along the breastbone line. Cut each half in half again, vertically, so you end up with 8 slender strips.
2. Heat the oil in a large skillet over medium-high heat. Add the chicken strips and tenderloins and reduce the heat to medium. Cook the chicken, undisturbed, for about 5 minutes. When the top looks opaque, turn the chicken over and cook until cooked through, 6 to 8 minutes longer. (The tenderloins take less time to cook, so remove them from the pan sooner.)
3. While the chicken is cooking, slice the sun-dried tomatoes into 1/8-inch slivers, cut each olive into quarters, and mince the garlic. Stir the cornstarch into the chicken broth.
4. When the chicken is cooked through, remove it to a plate. Discard the oil in the skillet and return the skillet to medium-high heat.
5. Add the garlic and wine, and boil it down until 2 tablespoons remain. Stir in the sun-dried tomatoes, capers, and olives and heat for 30 seconds. Using a fork, give the cornstarch mixture a stir and add it to the skillet. Bring the liquid to a boil and simmer until slightly thickened and glossy, 1 minute. Season to taste with salt and pepper. Spoon the sauce over the chicken and serve immediately.