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Ingredients
- 4 skinless, boneless chicken breast halves (about 1 1/4 lbs.)
- 3 tbsp. unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grnd pepper
- 1 lg. shallot, chopped
- 2/3 c. heavy cream
- 1/2 c. dry white wine
- 1/8 teaspoon marjoram
- 1/4 c. coarsely minced sun-dry tomatoes
Directions
- 1. Cut each chicken breast crosswise on the diagonal into 6 equal pcs.
- 2. In heavy skillet, heat the butter over moderately high heat. Add in chicken slices and sprinkle with salt and pepper. Saute/fry over moderate heat, turning till the chicken is just opaque throughout, 4 to 5 min.
- 3. Remove chicken to platter. Add in shallot to skillet and saute/fry, stirring, till softened, about 1 minute.
- 4. Add in the cream, wine, marjoram and sun-dry tomatoes to the skillet. Bring to a boil over moderate heat and cook, uncovered stirring occasionally till sauce thickens slightly, about 5 min. Return chicken to skillet and simmer coating with sauce till heated through, 2-3 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 2 servings | |
| Calories 383 | |
| Calories from Fat 286 | 75% |
| Total Fat 32.57g | 41% |
| Saturated Fat 20.26g | 81% |
| Trans Fat 0.01g | |
| Cholesterol 114mg | 38% |
| Sodium 758mg | 32% |
| Potassium 388mg | 11% |
| Total Carbs 6.69g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.06g | 2% |
| Protein 7.36g | 12% |
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