Chicken with Sun Dried Tomatoes Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings2
HealthyHigh Protein
Ingredients
| 1 teaspoon each margarine and olive or vegetable oil | ||
| 2 chicken cutlets (1/4 pound each), pounded to 1/4-inch thickness | ||
| 1 tablespoon chopped shallot or onion | ||
| Garlic | 1 Clove (5gm), minced | |
| All purpose flour | 1 Tablespoon | |
| 1/2 cup canned ready-to-serve chicken broth | ||
| 1/4 cup dry white table wine | ||
| 8 sun-dried tomato halves (not packed in oil), cut into matchstick pieces | ||
| 1 tablespoon each chopped fresh basil and lemon juice | ||
Directions
In 12-inch nonstick skillet combine margarine and oil and heat until margarine is melted; add chicken and cook over medium-high heat, turning once, until both sides are lightly browned and chicken is cooked through, 2 to 3 minutes on each side.
Remove chicken from skillet and set aside.
In same skillet combine shallot (or onion) and garlic and saute over medium heat until softened, about 1 minute.
Sprinkle flour over garlic mixture and stir quickly to combine; cook, stirring constantly, for 1 minute.
Continuing to stir, gradually add broth; add remaining ingredients and stir to combine.
Reduce heat to low and cook, stirring frequently, until flavors blend and mixture thickens, 5 to 7 minutes.
Return chicken to skillet and cook until heated through, 1 to 2 minutes.
Remove chicken from skillet and set aside.
In same skillet combine shallot (or onion) and garlic and saute over medium heat until softened, about 1 minute.
Sprinkle flour over garlic mixture and stir quickly to combine; cook, stirring constantly, for 1 minute.
Continuing to stir, gradually add broth; add remaining ingredients and stir to combine.
Reduce heat to low and cook, stirring frequently, until flavors blend and mixture thickens, 5 to 7 minutes.
Return chicken to skillet and cook until heated through, 1 to 2 minutes.
Chef
