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Recipe
Chicken With Sun Dried Tomatoes & Cream Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 466g | |
| Calories 923 | |
| Calories from Fat 588 | 64% |
| Total Fat 66.89g | 84% |
| Saturated Fat 40.99g | 164% |
| Trans Fat 0.06g | |
| Cholesterol 308mg | 103% |
| Sodium 1607mg | 67% |
| Potassium 1165mg | 33% |
| Total Carbs 14.19g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 6.71g | 4% |
| Protein 46.83g | 75% |
Ingredients Convert Measures
- 4 boneless chicken breasts (1 1/4 lbs.)
- 3 tbsp. unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon 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 pcs. Add in butter and cook chicken slices and salt and pepper. Saute/fry over moderate heat, turning till chicken is opaque (4 to 5 min). Using a slotted spoon, remove chicken to platter. Add in shallots to skillet and saute/fry, stirring till softened, 1 minute.
- Add in cream, wine, marjoram and sun-dry tomatoes to skillet. Bring to a boil over medium heat and cook uncovered, stirring occasionally, till the sauce is thickened, about 5 min. Return chicken and cook 2 to 3 min. Serves 4.
