20-Minute Chicken Recipe: Easy Chicken Breasts Recipe With a Sun-dried Tomato Cream Sauce by Donna John
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Rich, flavorful and with just a handful of ingredients, this easy chicken breast recipe is a keeper. Serve it over rice or pasta.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 to 4
Ingredients
- 2 - 4 boneless chicken breasts
- garlic powder
- 1 tablespoon sun-dried tomato oil (from the jar)
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 1/2 cup chopped shallots or chopped green onions (I used a combination)
- 1/2 cup white wine
- 1/2 cup heavy cream
Here's how to make it:
Season the chicken with salt, pepper and a little garlic powder. Heat the sun-dried tomato oil in a large skillet. Add the chicken and cook until golden on both sides and cooked through, about 7 to 8 minutes. Remove to a plate.
Add the sun-dried tomatoes and shallots to the pan. Cook about 2 to 3 minutes.
Add the wine and cook, stirring, until it has almost evaporated.
Pour in the cream. Season with salt and pepper.
Add the chicken back to the pan. Spoon the sauce over the chicken and cook about 1 minute.
Note: I cooked some pasta rags (leftover lasagna noodles I broke into pieces) and stirred them into the sauce before serving. You could do this with any pasta.
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