Chicken with Sun-Dried Tomatoes & Cream
Submitted by papaw74
Butter-seared chicken breast simmered in white wine, heavy cream, and chewy sun-dried tomatoes with a hint of Cajun spice. Ready in 40 minutes, serve over pasta for a rich weeknight dinner.
YIELD
2 servingsPREP
10 minCOOK
30 minREADY
40 minWhen you want a restaurant-quality chicken dish without the fuss, this is the one.
Shallots soften in butter, white wine deglazes the pan, and heavy cream brings it all together into a silky sauce studded with tangy sun-dried tomatoes.
A whisper of Cajun poultry seasoning gives the whole thing an unexpected kick that keeps you reaching for another bite.
Spoon it over your favorite pasta and let the sauce do the talking.
Kitchen Tips
- Slice chicken breasts into even pieces so they cook at the same rate. Nobody wants one rubbery piece mixed in with the good stuff.
- Use a dry white wine you’d actually drink. Cheap cooking wine will make your sauce taste like regret.
- Rehydrate your sun-dried tomatoes in warm water for 10 minutes if they’re not oil-packed. They’ll plump up and blend into the sauce beautifully.
Ingredients
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.
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