Chicken with Shallots & Sundried Tomatoes
Submitted by jantzku90
Sliced chicken breast sautéed with fresh herbs, tossed in a creamy white wine sauce with shallots, garlic, and chewy sundried tomatoes. A quick, elegant 30-minute dinner for six.
YIELD
6 servingsPREP
5 minCOOK
25 minREADY
30 minThirty minutes. That is all it takes to get this on the table, and nobody will believe you.
Chicken breast strips sear quickly in butter and olive oil with thyme, basil, marjoram, and parsley, then rest while you build a cream sauce in the same pan.
Shallots and garlic hit the hot pan for barely 30 seconds before white wine and heavy cream come in, along with sundried tomatoes that add a concentrated, sweet-tart chewiness to every bite.
The sauce thickens as it boils, the chicken goes back in to warm through, and dinner is served. Toss it over pasta, rice, or just eat it straight from the pan with crusty bread.
Pro Tips
- Cut the chicken on the diagonal: Diagonal strips look more elegant on the plate and cook faster than thick chunks.
- Do not overcook the shallots: Thirty seconds in the hot pan is all they need. You want them fragrant and barely softened, not browned and bitter.
- Chop the sundried tomatoes small: They rehydrate in the cream sauce as it cooks, but smaller pieces distribute their concentrated flavor more evenly through every spoonful.
Ingredients
Directions
Cut chicken breast diagonally in ½ inch strips.
Melt butter and oil in heavy skillet on moderate heat.
Increase heat, add chicken, ½ of the herbs, salt and pepper.
Sauté until opaque, set aside and keep warm.
Add shallots and garlic to pan and sauté quickly (½ minute).
Reduce heat and add cream, wine, tomatoes, and the rest of the herbs.
Bring to a boil, stirring until sauce thickens.
Return chicken to pan and simmer 2 to 3 minutes until heated through.
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