Chicken Breast with Sun-Dried Tomato Cream Sauce

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.

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