Chicken Breasts with Sun-Dried Tomato-Cream Sauce |
| Name: |
Robert Wilson |
| Base: |
Ft Myer Va |
| Recipe: |
INGREDIENTS:
5 tablespoons olive oil
1/3 cup chopped basil
4-6 chicken breasts
1 large finely chopped red or yellow onion
2 minced garlic cloves
1&1/3 cups of whipping cream
1/2 cup coarsely chopped & drained oil-packed sun-dried tomatoes
Heat the oil in a large skillet, medium heat. Add the chicken and cook through, about 4 minutes per side. Transfer the chicken to a plate and tent the chicken with foil to keep warm. Add remaining tablespoon of oil to the drippings in the skillet. Add sun-dried tomatoes, onions, and garlic. Reduce heat to medium and saute until onions are tender, about 5 minutes. Add the cream and bring to a boil, scraping up any brown bits. Mix any accumulated juices from the chicken into the sauce. Add some white wine (individual taste), then simmer until sauce thickens slightly, about 3-4 minutes. Season to taste with salt and pepper (I add chilly pepper flaks to add zip to this recipe). Transfer the chicken to plates, serve on top of pasta or rice (whatever you have), then spoon the sauce over the chicken and serve.
As a complement, serve with fresh, frozen, or canned greens, green beans, or peas. I have also served this dish substituting the chicken with Spam or Pork Chops. In any event, this dish is wonderful and inexpensive. I totaled up the cost of the ingredients for this meal and you can feed a family of 4 for under $10.00.
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