Empty My Fridge
Chicken Breast With Sun Dried Tomatoes and Homemade Wine Sauce
Ingredients
- Chicken breast · boneless skinless3–4
- Flour60 ml
- Salt
- Black pepper
- Oil to pan fry
- Sun dried tomato · chopped75 ml
- Shallot · finely chopped2
- White wine125 ml
- Chicken stock125 ml
- Cream125 ml
- Chili flake · flakes
- Parmesan cheese · gratedto taste
Instructions
- Mix the flour, salt and pepper in a shallow dish.
- Coat the chicken pieces in the flour mixture.
- Heat oil in a large pan over medium heat.
- Pan-fry the chicken until browned and fully cooked, then transfer to a plate.
- In the same pan, add the sun-dried tomatoes and shallot and cook until the shallot starts to soften.
- Add the white wine and chicken stock, scraping up the browned bits from the bottom of the pan.
- Sprinkle in the red pepper flakes.
- Stir in the cream and grate in the Parmesan or Pecorino.
- Return the chicken and any juices to the pan. Cover and simmer gently over medium heat for 10 to 15 minutes.
Summarized from Glen & Friends Cooking's video. Watch it for the details.
More recipes with
CheeseCreamParmesan cheeseChicken breastShallotSun dried tomato
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