Sunday, August 1, 2010

Braised Chicken in Sun-dried Tomato Cream

While my go-to dish for any occasion is usually pasta, for many it's chicken. Chicken is popular because there are so many options of what to do with it. Just like pasta, almost anything tastes great with chicken! I made this delicious braised chicken in sundried tomato cream sauce that was one of the tastiest chicken dishes I've ever made. The braising technique is easy to do and really makes the chicken succulent and juicy, while the sundried tomato cream has a rich, creamy and almost sweet flavor that is brightened with plenty of white wine. And best of all, this dish is easy to prepare and has a "wow" factor that's always appreciated!

Braised Chicken in Sun-dried Tomato Cream
A flavorful and delicious way to prepare chicken that's always a hit!
Serves 2

2 skinless boneless chicken breast halves
1 T oil from oil-packed sun-dried tomatoes
3 garlic cloves, thinly sliced
1/2 cup dry white wine
1/3 cup whipping cream
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
3 T thinly sliced fresh basil

Sprinkle chicken with salt and pepper. Heat oil in a heavy medium skillet over medium-hight heat. Add chicken to skillet and saute until golden, about 4 minutes per side. Add garlic and stir 30 seconds. Add wine, cream and tomatoes; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.

Recipe courtesy of Bon Appetit

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