Chicken with Sun-Dried Tomatoes & Cream
Yield
2 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 3 | tablespoons |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | large |
shallots
minced |
*
|
| ½ | cup |
heavy whipping cream
|
|
| ½ | cup |
white wine
dry |
*
|
| ⅛ | teaspoon |
poultry seasoning
cajun |
|
| ¼ | cup |
sundried tomatoes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 45 | ml |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | large |
shallots
minced |
*
|
| 118 | ml |
heavy whipping cream
|
|
| 118 | ml |
white wine
dry |
*
|
| 0.6 | ml |
poultry seasoning
cajun |
|
| 59 | ml |
sundried tomatoes
|
|
Directions
Slice chicken breasts into 3 pieces, salt and pepper and sauté in butter until lightly browned.
Remove chicken and sauté shallot until softened.
Add balance of ingredients and bring to boil, stirring until sauce thickens slightly.
Return chicken to skillet and simmer, coating with sauce.
Serve with pasta.
