Chicken tenderloins in a creamy sauce with sundried tomatoes will quickly come together and will be loved by your entire family.
Prep Time1 minutemin
Cook Time11 minutesmins
Servings: 2people
Author: Marinka
Ingredients
8ounceschicken (NOTE 1)
salt & pepper
1/4cupsundried tomatoesfinely chopped
1/4cupshallotfinely chopped
1/4cupwhite wine
1/4cupcream (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.