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| CHICKEN WITH SUN DRIED TOMATOES AND CREAM | |
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4 skinless, boneless chicken breast halves (about 1 1/4 lbs.) 3 tbsp. unsalted butter 1/2 tsp. salt 1/4 tsp. freshly ground pepper 1 lg. shallot, minced 2/3 c. heavy cream 1/2 c. dry white wine 1/8 tsp. marjoram 1/4 c. coarsely chopped sun-dried tomatoes 1. Cut each chicken breast crosswise on the diagonal into 6 equal pieces. 2. In heavy skillet, melt the butter over moderately high heat. Add chicken slices and sprinkle with salt and pepper. Saute over moderate heat, turning until the chicken is just opaque throughout, 4 to 5 minutes. 3. Remove chicken to platter. Add shallot to skillet and saute, stirring, until softened, about 1 minute. 4. Add the cream, wine, marjoram and sun-dried tomatoes to the skillet. Bring to a boil over moderate heat and cook, uncovered stirring occasionally until sauce thickens slightly, about 5 minutes. Return chicken to skillet and simmer coating with sauce until heated through, 2-3 minutes. | |
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recipe reviews #15103
Natalie says:
This is exactly what I was looking for. Very good! (I had to use chicken broth instead of wine, and it tasted wonderful.) Thank you for the recipe!
#61069
Lindsey (United States) says:
I made this twice. Once as written, and a second timeI changed the things I thought took away from the dish.
The biggest change I made was that I left the skin on and the bone in. I seasoned both sides of the chicken BEFORE adding it to the pan, and I only turned it once (after the first side was done). I removed it from the pan once the second side was done... I've found in the past that the more you turn meat (chicken especially) the more it tends to dry out. I also left the chicken on a little longer, but that's just because I prefer a a crispy skin.
I left the sauce as-is and it was amazing. I used this same sauce (only replaced the marjoram with rosemary) on pork chops as well and it was AWESOME.
The biggest change I made was that I left the skin on and the bone in. I seasoned both sides of the chicken BEFORE adding it to the pan, and I only turned it once (after the first side was done). I removed it from the pan once the second side was done... I've found in the past that the more you turn meat (chicken especially) the more it tends to dry out. I also left the chicken on a little longer, but that's just because I prefer a a crispy skin.
I left the sauce as-is and it was amazing. I used this same sauce (only replaced the marjoram with rosemary) on pork chops as well and it was AWESOME.
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