Simple yet somehow luxurious – this is a dinner worth making. And believe it or not, it came from Eating Well. That means it’s relatively healthy with just 324 calories per serving!
Chicken with Sundried Tomato Sauce
Recipe here
- 1 lb skinless chicken thighs
- 1/4 t salt, divided
- 1/4 t ground pepper, divided
- 1/2 c slivered oil-packed sun-dried tomatoes, plus 1 T oil from the jar
- 1/2 c finely chopped shallots
- 1/2 c dry white wine
- 1/2 c heavy cream
- 2 T chopped fresh parsley
Sprinkle chicken with half of the salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned. Temperature should be 165F (about 6 minutes total). Transfer to a plate. Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining salt and pepper; simmer for 2 minutes. Return chicken to pan and turn to coat with the sauce. Serve the chicken topped with the sauce and parsley.