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Recipe
Chicken With Sun Dried Tomatoes Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 444g | |
| Calories 923 | |
| Calories from Fat 589 | 64% |
| Total Fat 66.92g | 84% |
| Saturated Fat 41.0g | 164% |
| Trans Fat 0.06g | |
| Cholesterol 308mg | 103% |
| Sodium 1608mg | 67% |
| Potassium 1149mg | 33% |
| Total Carbs 14.42g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 6.14g | 4% |
| Protein 46.85g | 75% |
Ingredients Convert Measures
- 4 skinless, boneless chicken breast halves, about 1 1/2 lbs.
- 3 tbsp. unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon freshly grnd pepper
- 1 lg. shallot, chopped
- 2/3 c. heavy cream
- 1/2 c. dry white wine
- 1/8 teaspoon marjoram
- 1/4 c. coarsely minced sun-dry tomatoes
Directions
- Cut each chicken breast crosswise on the diagonal into 6 equal pcs. In a heavy skillet, heat the butter over moderately high heat. When the foam begins to subside, add in the chicken pcs. Sprinkle with the salt and peppper. Saute/fry over moderate heat, turning till the chicken is just opaque throughout, 4-5 min. Remove the chicken; add in the shallots to the skillet and saute/fry, stirring till softened.
- Add in the cream, wine, marjoram, and sun-dry tomatoes. Bring to a boil over moderate heat and cook uncovered, stirring occasionally, till the sauce is slightly thickened, about 5 min. Return the chicken to the skillet. Simmer gently, spooning the sauce over the chicken, till heated through, 2-3 min.
