Chicken with Sun Dried Tomatoes & Cream
| Amount |
Ingredient |
|
4
|
boneless chicken breasts (1 1/4 lbs.)
|
|
3 Tbs.
|
unsalted butter
|
|
1/2 tsp.
|
salt
|
|
1/4 tsp.
|
pepper
|
|
1 lg.
|
shallot, minced
|
|
2/3 cup
|
heavy cream
|
|
1/2 cup
|
dry white wine
|
|
1/8 tsp.
|
marjoram
|
|
1/4 cup
|
coarsely chopped Sun-Dried Tomatoes
|
Directions:
Slice each breast into 6 equal pieces. Add butter and cook chicken slices with salt and pepper. Saute over moderate heat, turning until chicken turns white (4 to 5
minutes). Using a slotted spoon, remove chicken to platter. Add shallots to skillet and saute, stirring until softened, 1 minute.
Add cream, wine, marjoram and Sun-Dried Tomatoes to skillet. Bring to a boil over medium heat and cook uncovered, stirring occasionally, until the sauce is thickened,
about 5 minutes. Return chicken and cook 2 to 3 minutes. Serves 4.
|
|
