Chicken With Shallots And Sundried Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Faylen, Onions, Polkadot, Tomatoes | 1 | Servings | |
INGREDIENTS
| 6 | Boneless chicken breasts | |
| 1 | T | Olive oil |
| 1 | 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 | t | Thyme |
| 1 | t | Parsley |
| 1 | t | Marjoram |
| 1 | t | Basil |
| 2 | T | To 3 Tb minced shallots |
| 1 1/2 | T | Butter |
| 1/2 | c | Dry white wine |
| 1 | T | Sundried tomatoes, chopped |
| salt and pepper to taste |
INSTRUCTIONS
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 <lisa@gaf.com> on Aug 1, 9
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Nutrition (calculated from recipe ingredients)
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Calories: 1516
Calories From Fat: 901
Total Fat: 102.1g
Cholesterol: 555.6mg
Sodium: 627.8mg
Potassium: 1335.4mg
Carbohydrates: 14.8g
Fiber: 2.4g
Sugar: 4.2g
Protein: 111.8g