Chicken Breasts with Sun-Dried Tomato-Cream Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 Servings
- 4 tablespoons olive oil
- 1 cup whipping cream
- 4 skinless boneless chicken breast halves
- 4 garlic cloves, minced
- Carbohydrate 10 g(3%)
- Cholesterol 130 mg(43%)
- Fat 36 g(56%)
- Fiber 2 g(6%)
- Protein 22 g(45%)
- Saturated Fat 14 g(71%)
- Sodium 99 mg(4%)
- Calories 448
Preparation Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Add remaining 1 tablespoon oil to drippings in skillet. Add sun-dried tomatoes, shallots and garlic. Reduce heat to medium and sauté until shallots are tender, about 5 minutes. Add cream and bring to boil, scraping up any browned bits. Mix any accumulated juices from chicken into sauce. Simmer until sauce thickens slightly, about 3 minutes. Season to taste with salt and pepper. Transfer chicken to plates. Spoon sauce over and serve.
Preparation Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Add remaining 1 tablespoon oil to drippings in skillet. Add sun-dried tomatoes, shallots and garlic. Reduce heat to medium and sauté until shallots are tender, about 5 minutes. Add cream and bring to boil, scraping up any browned bits. Mix any accumulated juices from chicken into sauce. Simmer until sauce thickens slightly, about 3 minutes. Season to taste with salt and pepper. Transfer chicken to plates. Spoon sauce over and serve.
