Chicken with Sun-Dried Tomato and Red Pepper Cream Sauce
This dish is always a hit around my house, it has been in my cooking rotation for about a decade. I typically serve it with white rice and steamed green beans or asparagus. It would also be great over egg noodles.
- 1 lb. chicken breast tenders
- salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 shallot, chopped
- 3 cloves garlic, minced
- 1/4 cup sun dried tomatoes, chopped
- 1/4 cup diced red pepper
- 3/4 cup heavy cream
- 1/2 cup dry white wine (or chicken broth)
- 1 tablespoon fresh or dried basil (optional)
1.) Season both sides of the chicken breasts with salt and pepper. In a large skillet, heat a couple tablespoons of olive oil over medium heat. Saute chicken breast tenders until cooked through, about 5 minutes. Remove to a plate and keep warm.
2.) Add remaining tablespoon of olive oil to the pan. Add shallots and red peppers, saute for one minute. Add garlic, saute another 30 seconds to one minute, stirring continuously to not burn garlic. Add sun dried tomatoes.
3.) Pour in white wine or broth to deglaze the pan and scrape up any brown bits from the chicken. Let the wine or broth cook down for a minute and add the heavy cream.
4.) Reduce heat to medium low and let simmer for a few minutes until slightly thickened. Add basil to pan and stir. Pour sauce over chicken to serve.