I make this all the time: Chicken Breasts with Sun-Dried Tomato-Cream Sauce

E

evan

Well-known member
I got this recipe off epi years ago, and I have made it over and over again. I just made it tonight, and served it with pasta. It's so good, and so easy.

Chicken Breasts with Sun-Dried Tomato-Cream Sauce

Bon Appétit | December 1999

by Kim Bartel, Youngstown, OH

"Cooking is my passion, and my husband and some of our friends share it," Kim Bartel, Youngstown, Ohio. "Our favorite weekend activity is making dinner together and pairing it with wine. When developing new recipes, I often refine and retest, but everyone loved this chicken dish the first time around. I serve it with rice, green beans and a crisp Chardonnay."

Yield: Makes 4 Servings

4 tablespoons olive oil

4 skinless boneless chicken breast halves

1/2 cup coarsely chopped drained oil-packed sun-dried tomatoes

2 large shallots, thinly sliced (about 1/2 cup)

4 garlic cloves, minced

1 cup whipping cream

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.

http://www.epicurious.com/recipes/food/views/Chicken-Breasts-with-Sun-Dried-Tomato-Cream-Sauce-102664

 
You might like to give this one a whirl - REC: Broiled Chicken with Fettuccine

They could have given it a more enticing name...

This is one of my all time favorite recipes. I haven't made it in a very long time, but it is fabulous! It's great with grilled chicken.

Broiled Chicken With Fettuccine

Recipe By : Earl's Calgary, Alberta

Serving Size : 2

3/4 Cup julienned seeded vine-ripened tomato
1/4 Cup thinly sliced sun- dried tomatoes -- oil packed
1/2 Cup thinly sliced red onion
1/4 Cup finely chopped seeded jalapeno
1 Tablespoon drained green peppercorns
1 1/2 Teaspoons finely chopped garlic
1 Tablespoon fresh lemon juice
1/2 Teaspoon salt
1/2 teaspoon freshly ground black pepper
1 whole skinless boneless chicken breasts -- halved
1/4 cup olive oil -- plus additional
6 ounces fettuccine
1/2 cup heavy cream
2 tablespoons brandy
2 tablespoons chopped fresh basil leaves

Preheat broiler. In a bowl stir together tomatoes, onion, jalapenos, peppercorns, garlic, lemon juice, salt and pepper,reserve.

Brush each chicken breast half with olive oil,season to taste with salt and pepper.Broil chicken about 4 inches from heat 4 minutes on each side, or until just cooked through. Reduce temperature to 200F. and keep chicken warm in oven.

Cook fettuccine until al dente. Drain well and keep warm. In a large non-stick skillet heat the olive oil over moderately high heat. Saute reserved tomato mixture for 1 to 2 minutes stirring constantly. Stir in cream and brandy and simmer until thickened slightly. Add fettuccine and basil to the sauce and and stir.

Divide fettuccine and sauce between 2 plates and top with chicken.

Serves 2

Gourmet September 1995
You Asked For It

 
Oh Dawn, that was unfortunate. You posted your request

a couple of days after I came home from my honeymoon, so I was probably still on a "honeymoon high" and didn't see your post.

But, it's never to late to try it smileys/wink.gif

 
We went to

northern Italy and southern France. We had a wonderful two weeks, equipped with a rental car and the Guide Michelin. Needless to say, I'm on a diet now smileys/bigsmile.gif

 
You must log in or register to reply here.
Back
Top