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Recipe
Chicken With Sun Dried Tomatoes And Cream Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 442g | |
| Calories 919 | |
| Calories from Fat 588 | 64% |
| Total Fat 66.87g | 84% |
| Saturated Fat 40.98g | 164% |
| Trans Fat 0.06g | |
| Cholesterol 308mg | 103% |
| Sodium 1607mg | 67% |
| Potassium 1129mg | 32% |
| Total Carbs 13.4g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 6.13g | 4% |
| Protein 46.68g | 75% |
Ingredients Convert Measures
- 4 skinless, boneless chicken breast halves (about 1 1/4 lbs.)
- 3 tbsp. unsalted butter
- 1/2 teaspoon salt
- 1/4 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 heavy skillet, heat the butter over moderately high heat. Add in chicken slices and sprinkle with salt and pepper. Saute/fry over moderate heat, turning till the chicken is just opaque throughout, 4 to 5 min.
- Remove chicken to platter. Add in shallot to skillet and saute/fry, stirring, till softened, about 1 minute.
- Add in the cream, wine, marjoram and sun-dry tomatoes to the skillet. Bring to a boil over moderate heat and cook, uncovered stirring occasionally till sauce thickens slightly, about 5 min. Return chicken to skillet and simmer coating with sauce till heated through, 2-3 min.
