To complement this Provençal style entre, sprinkle torn radicchio with oil,
vinegar and Niçoise olives, and mix chopped chives and grated Parmesan into
pasta. Finish with a purchased lemon tart.
Can be prepared in 45 minutes or less
2 skinless boneless chicken breast halves
1 tablespoon oil from oil-packed sun-dried tomatoes
3 large garlic cloves, thinly sliced
1/2 cup dry white wine
1/3 cup whipping cream
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
3 tablespoons thinly sliced fresh basil
Sprinkle chicken with salt and
pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to
skillet and sauté until golden, about 4 minutes per side. Add garlic and stir 30
seconds. Add white wine, cream and tomatoes and bring to boil. Cover skillet,
reduce heat to medium-low and simmer until chicken is just cooked through, about
3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase
heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season
sauce to taste with salt and pepper; spoon over chicken and serve.
Makes 2 Servings; can be doubled.
Main Course Recipes