Friday, October 5, 2012

Chicken Breasts w/sun dried tomato cream sauce

4      Tablespoons olive oil
4       chicken breasts
1/2    cup chopped sun dried tomatoes
2       large shallots
4       cloves of garlic
1       cup cream for whipping
1       cup sliced mushrooms
1/2    teaspoon pepper flakes
1/2    teaspoon thyme
salt and pepper to taste.

Note:  You can add any spices that you like; go ahead and be creative!

Cut raw chicken into bite sized pieces.  Heat 3 Tablespoons olive oil in a large skillet over medium heat.  Add the chicken and saute until chicken is cooked through; approximately 4 minutes per side.  Transfer the cooked chicken to a plate and cover with a "tent" of foil.  Add remaining 1 Tablespoon olive oil to the drippings in the skillet, add sun dried tomatoes, garlic, shallots, and mushrooms; cook about 5 minutes or until the shallots are tender.  Add cream and bring to a boil scrapping any brown bits off the bottom of the pan.  Drain any accumulated juices from the cooked chicken and add the chicken to the pan; cook until sauce thickens and season to taste.  Can be served over noodles or any grain.

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