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Chicken with Sun-Dried Tomato Sauce Recipe
|Extra virgin olive oil||3 Tablespoon|
|Boneless skinless chicken breasts||1 1⁄2 Pound, cut cross-wise into 1 inch wide slices|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Shallots||2 , finely chopped|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chopped sun-dried tomatoes||1⁄2 Cup (8 tbs), drained of their oil|
|Chopped basil||3 Tablespoon|
Calories 550 Calories from Fat 220
% Daily Value*
Total Fat 24 g37.1%
Saturated Fat 8.1 g40.6%
Trans Fat 0 g
Cholesterol 140.1 mg
Sodium 594 mg24.8%
Total Carbohydrates 29 g9.8%
Dietary Fiber 3.4 g13.5%
Sugars 10.5 g
Protein 45 g89.5%
Vitamin A 19.5% Vitamin C 23.1%
Calcium 9% Iron 25.5%
*Based on a 2000 Calorie diet
2. Season both sides of the chicken with salt and pepper. Dredge each chicken piece in flour and shake off the excess. Add the chicken to the skillet in a single layer (cook the chicken in batches if necessary) and cook just until lightly browned, about 2 minutes per side. Remove the chicken to a plate and reserve.
3. Add the chopped shallots to the skillet and sauté for 1 minute. Add the cream, white wine, sun-dried tomatoes and basil.
4. Bring the mixture to a boil and then lower the heat and simmer for 2 minutes. Taste the sauce and add salt and pepper as desired.
5. Return the chicken to the pan and cook just until cooked through, about 3 minutes. Serve hot.