Braised Chicken in Sun-Dried Tomato Cream
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 Servings; can be doubled
- 1/2 cup dry white wine
- 1/3 cup whipping cream
- 3 tablespoons thinly sliced fresh basil
- 2 skinless boneless chicken breast halves
- 1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
- Carbohydrate 9 g(3%)
- Cholesterol 108 mg(36%)
- Fat 17 g(26%)
- Fiber 1 g(5%)
- Protein 22 g(44%)
- Saturated Fat 9 g(43%)
- Sodium 103 mg(4%)
- Calories 316
Preparation Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to skillet and sauté until golden, about 4 minutes per side. Add garlic and stir 30 seconds. Add white wine, cream and tomatoes and bring to boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.
Preparation Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to skillet and sauté until golden, about 4 minutes per side. Add garlic and stir 30 seconds. Add white wine, cream and tomatoes and bring to boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.
