Tender pieces of chicken are quickly sautéed in butter, then finished in a creamy white wine sauce with shallots, marjoram and sun-dried tomatoes. It's a quick skillet dish with a rich sauce that's especially good served over pasta or rice.
Servings: 4
Prep Time: About 10 minutes
Cook Time: About 15 minutes
Ingredients:
- 4 skinless, boneless chicken breast halves (about 1½ pounds)
- 3 tablespoons unsalted butter
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 large shallot, minced
- ⅔ cup heavy cream
- ½ cup dry white wine
- ⅛ teaspoon dried marjoram
- ¼ cup coarsely chopped sun-dried tomatoes
Instructions:
- Cut each chicken breast crosswise on the diagonal into 6 equal pieces.
- Melt the butter in a heavy skillet over moderately high heat.
- When the butter's foam begins to subside, add the chicken. Sprinkle with the salt and pepper.
- Sauté over moderate heat, turning the pieces occasionally, until the chicken is just cooked through, about 4–5 minutes.
- Using a slotted spoon, transfer the chicken to a plate and set aside.
- Add the shallot to the skillet and sauté, stirring, until softened, about 1 minute.
- Add the heavy cream, white wine, marjoram and sun-dried tomatoes.
- Bring to a boil over moderate heat and cook uncovered, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
- Return the chicken and any accumulated juices to the skillet.
- Simmer gently for 2–3 minutes, spooning the sauce over the chicken, until everything is heated through.
- Serve immediately, spooning plenty of the sun-dried tomato cream sauce over the chicken.
Tip: A dry white wine such as Sauvignon Blanc, Pinot Grigio or an unoaked Chardonnay would work nicely. Avoid boiling the sauce aggressively after returning the chicken to the skillet so the breast meat remains tender.
Source: Good Food Fast