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Ingredients
- 4 boneless chicken breasts (1 1/4 lbs.)
- 3 tbsp. unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon 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
- Cut each chicken breast crosswise on the diagonal into 6 pcs. Add in butter and cook chicken slices and salt and pepper. Saute/fry over moderate heat, turning till chicken is opaque (4 to 5 min). Using a slotted spoon, remove chicken to platter. Add in shallots to skillet and saute/fry, stirring till softened, 1 minute.
- Add in cream, wine, marjoram and sun-dry tomatoes to skillet. Bring to a boil over medium heat and cook uncovered, stirring occasionally, till the sauce is thickened, about 5 min. Return chicken and cook 2 to 3 min. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 6 servings | |
| Calories 279 | |
| Calories from Fat 172 | 62% |
| Total Fat 19.35g | 24% |
| Saturated Fat 9.2g | 37% |
| Trans Fat 0.11g | |
| Cholesterol 93mg | 31% |
| Sodium 306mg | 13% |
| Potassium 314mg | 9% |
| Total Carbs 2.23g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.02g | 1% |
| Protein 20.03g | 32% |
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