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Chicken with Shallots and Sundried Tomatoes

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Title: Chicken with Shallots and Sundried Tomatoes
Yield: 1 Servings
Categories: Chicken, Onions, Tomatoes

Ingredients:

6 Boneless chicken breasts
1 tb Olive oil
1 lg Garlic clove, minced
2/3 c To 1 c heavy cream
-(skim milk works, but
-curdles
-at first and has to cook
-down to become smooth.)
1 ts Thyme
1 ts Parsley
1 ts Marjoram
1 ts Basil
2 tb To 3 Tb minced shallots
1 1/2 tb Butter
1/2 c Dry white wine
1 tb Sundried tomatoes, chopped
-salt and pepper to taste


Cut chicken breast diagonally in 1/2" strips. Melt butter and oil in heavy
skillet on moderate heat. Increase heat, add chicken, 1/2 of the herbs,
salt and pepper. Saut until opaque, set aside and keep warm. Add shallots
and garlic to pan and saut quickly (1/2 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 2-3 minutes until heated
through.

Source: Derek Maddox

* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN

Posted to MC-Recipe Digest V1 #704 by Lisa Clarke on Aug 1,
9

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