Chicken with Sundried Tomatoes

This dish was inspired by a recipe I found in EatingWell Magazine from a number of years ago. This recipe can be served with any type of side dish; potatoes in any form, rice or another grain like couscous, farro, buckwheat, pasta or any type of vegetable (raw or cooked).

Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

• Chicken – I used chicken tenderloins, but other parts of the chicken will work as well.
• Shallot – an onion with a presence.
• Sundried tomatoes – this is a way to add a concentrated flavor of tomatoes without the moisture.
• Cream – cream is an easy way to add creaminess.
• White wine – a delicate way to deglaze.
• Parsley

How to Make Chicken with Sundried Tomatoes

• Step 1 – Sprinkle the chicken with salt and pepper.
• Step 2 – Cook the chicken in olive oil until browned and internal temperature reads 165 degrees F.
• Step 3 – Add chopped shallot and chopped sundried tomatoes to pan and cook for a minute.
• Step 4 – Add wine and deglaze.
• Step 5 – Add cream and simmer until thickening.
• Step 6 – Return chicken to pan and coat with sauce.
• Step 7 – Sprinkle with chopped parsley.

Alternatives and Substitutes

• Chicken – in stead of chicken tenderloins, chicken breast is the closest alternative.
• Olive oil – oil in the jar of sun-dried tomatoes.
• Cream – creme fraiche is a good alternative, but it will give the sauce a touch of tanginess.

Another Recipe to Try

• Gorgonzola Risotto with Sundried Tomatoes.

I hope you will try this recipe.

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Chicken with Sundried Tomatoes

Author: Marinka

Prep Time1 minute min

Cook Time11 minutes mins

Total Time12 minutes mins

Course: Chicken & Turkey, Main Course

Cuisine: American

Diet: Egg-free, Gluten-free, Grain-free, Nut-free

Servings: 2 people

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Ingredients

 

1x2x3x

• 8 ounces chicken (NOTE 1)
• salt & pepper
• 1/4 cup sundried tomatoes, finely chopped
• 1/4 cup shallot, finely chopped
• 1/4 cup white wine
• 1/4 cup cream (NOTE 2)
• parsley , chopped

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Instructions

 

• Salt and pepper the chicken.
• Heat the oil in a skillet over medium heat and add the chicken.
• Cook until lightly brown at all sides and until the internal temperature read about 165 degrees F. Transfer to a plate. (NOTE 3)
• Add the chopped shallot and sundried tomatoes to the skillet. Add oil if needed. Stir to avoid burning and cook for 1-2 minutes until onion is soft.
• Add white wine and deglaze the pan. Cook until most of the wine is evaporated.
• Reduce heat and add the cream. Allow to simmer until the cream starts to thicken.
• Add the chicken back into the pan, coat with the sauce and allow to warm a few minutes.
• Sprinkle with chopped parsley.

Notes

1. You can use, chicken tenderloins, chicken breast, chicken thighs or legs. Please be aware that different parts of the chicken need different cooking times.
2. Creme fraiche and mascarpone or even sour cream are perfect alternatives for cream or heavy cream. Creme fraiche and mascarpone can be heated, but sour cream is a last minute addition as this can curdle when heated.
3. When you cook the chicken don’t cook it too brown. A dish with a creamy sauce does not need an crunchy chicken.

Nutrition

Calories: 312kcal | Carbohydrates: 14g | Protein: 28g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Sodium: 159mg | Fiber: 3g | Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

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