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Chicken Breasts with Sun-Dried Tomato-Cream Sauce
| Ingredients |
4 tbsps olive oil
4 boneless chicken breast (skinless boneless chicken breast halves)
12 cup oil (coarsely chopped drained, packed sun-dried tomatoes)
2 shallots (thinly sliced about 12 cup)
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4 garlic cloves (minced)
1 cup cream (whipping)
Directions
| 1 | Heat 3 tablespoons oil in heavy large skillet over medium-high heat |
| 2 | Add chicken and sauté until cooked through, about 4 minutes per side |
| 3 | Transfer chicken to plate; tent with foil to keep warm |
| 4 | Add remaining 1 tablespoon oil to drippings in skillet |
| 5 | Add sun-dried tomatoes, shallots and garlic |
| 6 | Reduce heat to medium and sauté until shallots are tender, about 5 minutes |
| 7 | Add cream and bring to boil, scraping up any browned bits |
| 8 | Mix any accumulated juices from chicken into sauce |
| 9 | Simmer until sauce thickens slightly, about 3 minutes |
| 10 | Season to taste with salt and pepper |
| 11 | Transfer chicken to plates |
| 12 | Spoon sauce over and serve. |
