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Skrepka Chicken Breasts With Sun-Dried Tomato Cream Sauce
Date of last review
Wed February 22, 2012
4 tablespoons olive oil
4 boneless skinless chicken breast halves -- (4 to 6)
5 pieces finely chopped sun-dried tomatoes
4 cloves garlic -- sliced
1 cup heavy whipping cream
1/2 cup white wine
How To Prepare:
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and saute until almost cooked through but not completly, about 2-3 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Add remaining 1 tablespoon oil to drippings in skillet. Add garlic. Reduce heat to medium and saute until tender, about 1 minute. Add cream and sun-dried tomatoes and bring to boil, scraping up any browned bits. Add wine. Add chicken back to sauce with all accumulated juices. Simmer until sauce thickens slightly, about 3 minutes. Season to taste with salt and pepper. Transfer chicken to plates. Spoon sauce over and serve.
Number of Servings:
Carbs per serving - include all nutritional information if known: