Chicken tenderloins in a creamy sauce with sundried tomatoes will come together quickly and will be loved by your entire family.
This dish was inspired by a recipe I found in EatingWell Magazine from a number of years ago. This dish 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).
What are the ingredients:
- Chicken. I used chicken tenderloins, but you can use breast, thighs or legs.
- Shallot
- Sundried tomatoes
- Cream, creme fraiche or mascarpone
- White wine or chicken stock
- Salt & pepper
- Parsley
Prepare and cook the Chicken with Sun-Dried Tomatoes
- Sprinkle the chicken with salt and pepper.
- Cook the chicken in olive oil until browned and internal temperature reads 165 degrees F.
- Add chopped shallot and chopped sun-dried tomatoes to pan and cook for a minute.
- Add wine and deglaze.
- Add cream and simmer until thickening.
- Return chicken to pan and coat with sauce.
- Sprinkle with chopped parsley.
Notes
- You can use the oil of the sun-dried tomatoes to cook the chicken or your favorite cooking oil.
- If you want more sauce, add more cream. I like creamy sauces, but in this case the chicken and tomatoes deserve the prime spot over the cream.
Try to match sundried tomatoes with cheese, like this recipe: Gorgonzola Risotto with Sundried Tomatoes.
I hope you will try this recipe. Use the tag #agourmetfoodblog when posting a picture of your recipe, and make sure to follow @agourmetfoodblog on Instagram!
Chicken with Sundried Tomatoes
Chicken tenderloins in a creamy sauce with sundried tomatoes will quickly come together and will be loved by your entire family.
Servings: 2 people
Ingredients
- 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
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 chopper parsley.
Notes
- You can use, chicken tenderloins, chicken breast, chicken thighs or legs. Please be aware that different parts of the chicken need different cooking times.
- 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.
- 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 | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 159mg | Potassium: 1040mg | Fiber: 3g | Sugar: 9g | Vitamin A: 593IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 2mg
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