Chicken Breasts with Sun-Dried Tomato-Cream Sauce

1. 1

   Heat 3 tablespoons oil in heavy large skillet over medium-high heat.

2. 2

   Add chicken and saute until cooked through, about 4 minutes per side.

3. 3

   Transfer chicken to plate; tent with foil to keep warm.

4. 4

   Add remaining 1 tablespoon oil to drippings in skillet.

5. 5

   Add sun-dried tomatoes, shallots and garlic.

6. 6

   Reduce heat to medium and saute until shallots are tender, about 5 minutes.

7. 7

   Add cream and bring to boil, scraping up any browned bits.

8. 8

   Mix any accumulated juices from chicken into sauce.

9. 9

   Simmer until sauce thickens slightly, about 3 minutes.

10. 10

    Season to taste with salt and pepper.

11. 11

    Transfer chicken to plates.

12. 12

    Spoon sauce over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.