Recipes from Rose’s Kitchen

The following recipe is a quick and easy dinner dish to whip up in less than 30 minutes. Add a salad and dinner is done. Make extra for lunch the next day or dinner the next night by adding it to pasta.

Chicken with Sundried Tomato Cream Sauce

I like using sundried tomatoes and I always save the oil to use either in a salad dressing, pasta dish, or sautéing onions or garlic for some other dish. If you don’t want to use white wine use a chicken or vegetable broth but add a splash of lemon juice at the end. I used a full fat coconut milk instead of the heavy cream. If you find the sauce too thin add a bit of cornstarch to thicken it up at the end.

1 pound chicken cutlets or chicken breast pounded thin or chicken breast cut into thin pieces 

1/4 tsp salt, divided

1/4 tsp ground pepper, divided

1/2 cup slivered oil-packed sun-dried tomatoes, plus 2 Tbsp oil from the jar

1/2 cup thinly sliced onion or a medium onion

3 cloves garlic, chopped

1/2 cup white wine or low-sodium chicken or vegetable broth

1/2 cup heavy 35% cream or full fat coconut milk

4 Tbsp chopped fresh parsley

Sprinkle chicken with the salt and pepper. Heat sundried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and cooked through, about six minutes. Transfer to a plate.

Add sundried tomatoes, onions and garlic to the pan. Cook, stirring, for one minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about two minutes.

Reduce heat to medium and stir in cream, any juices from the chicken and the remaining salt and pepper. Simmer for 2 minutes. Return the chicken to the pan, cook for another two minutes, and turn the chicken to coat with the sauce. 

Add the parsley and serve.

*Serves 4: 3 oz chicken each