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Chicken Breasts With Sun-Dried Tomato Cream Sauce
Recipe By: Skrepka
Categories: Chicken/Poultry/Eggs
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
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.
1915 Calories; 148g Fat (72.5% calories from fat); 115g Protein;
12g Carbohydrate; trace Dietary Fiber; 600mg Cholesterol; 404mg Sodium. |
NOTES : Counts for sun dried tomatoes not included in totals.
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