For 4 Persons
- 1 pound chicken breast
- ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
- ½ cup shallots, finely chopped
- ½ cup dry white wine
- ½ cup heavy cream
- 2 tablespoons chopped fresh parsley
- Sea salt
- Ground black pepper
Seasoning chicken breast with salt and pepper each side.
Heat sun-dried tomato oil in a large pan over medium heat.
Pan fried the chicken, turning once, until browned.
Transfer to a plate, set a side.
Add sun-dried tomatoes and shallots to the pan, Stir fried for 1 minute.
Increase heat to high and add white wine, cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes.
Reduce heat to medium and stir in cream, salt and pepper, simmer for 2 minutes.
Return the chicken to the pan and turn to coat with the sauce.
Serve the chicken topped with the sauce and parsley.