Braised Chicken In Sun-dried Tomato Cream |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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To complement this Provençal-style entre, sprinkle torn radicchio with oil, vinegar and Niçoise olives, and mix chopped chives and grated Parmesan into pasta. Finish with a purchased lemon tart. Can be prepared in 45 minutes or less. Ingredients:
2 skinless boneless chicken breast halves |
1 tablespoon oil from oil-packed sun-dried tomatoes |
3 large garlic cloves, thinly sliced |
1/2 cup dry white wine |
1/3 cup whipping cream |
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced |
3 tablespoons thinly sliced fresh basil |
Directions:
1. Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to skillet and sauté until golden, about 4 minutes per side. Add garlic and stir 30 seconds. Add white wine, cream and tomatoes and bring to boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.
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