Chicken with Shallots & Sundried Tomatoes
Yield
6 servingsPrep
5 minCook
25 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
boneless |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | large |
garlic cloves
|
*
|
| ⅔ | cup |
heavy whipping cream
|
|
| 1 | teaspoon |
thyme
|
*
|
| 1 | teaspoon |
parsley leaves
|
|
| 1 | teaspoon |
marjoram
|
*
|
| 1 | teaspoon |
basil
|
*
|
| 3 | tablespoons |
shallots
minced |
|
| 1 ½ | tablespoons |
butter
|
|
| ½ | cup |
white wine
dry |
*
|
| 1 | tablespoon |
sundried tomatoes
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
boneless |
|
| 15 | ml |
olive oil
|
|
| 1 | large |
garlic cloves
|
*
|
| 158 | ml |
heavy whipping cream
|
|
| 5 | ml |
thyme
|
*
|
| 5 | ml |
parsley leaves
|
|
| 5 | ml |
marjoram
|
*
|
| 5 | ml |
basil
|
*
|
| 45 | ml |
shallots
minced |
|
| 23 | ml |
butter
|
|
| 118 | ml |
white wine
dry |
*
|
| 15 | ml |
sundried tomatoes
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Cut chicken breast diagonally in ½ inch strips.
Melt butter and oil in heavy skillet on moderate heat.
Increase heat, add chicken, ½ of the herbs, salt and pepper.
Sauté until opaque, set aside and keep warm.
Add shallots and garlic to pan and sauté quickly (½ minute).
Reduce heat and add cream, wine, tomatoes, and the rest of the herbs.
Bring to a boil, stirring until sauce thickens.
Return chicken to pan and simmer 2 to 3 minutes until heated through.
