Chicken tenderloins in a creamy sauce with sundried tomatoes will come together quickly and will be loved by your entire family.
This dish was inspired by a recipe I found in EatingWell Magazine from a number of years ago. This dish can be served with any type of side dish; potatoes in any form, rice or another grain like couscous, farro, buckwheat, pasta or any type of vegetable (raw or cooked).
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Chicken – I used chicken tenderloins.
- Shallot – an onion with a presence.
- Sundried tomatoes – this is a way to add a concentrated flavor of tomatoes without the moisture.
- Cream – heavy cream is an easy way to add creaminess.
- White wine – a delicate way to deglaze.
- Parsley
How to Make Chicken with Sundried Tomatoes
- Step 1 – Sprinkle the chicken with salt and pepper.
- Step 2 – Cook the chicken in olive oil until browned and internal temperature reads 165 degrees F.
- Step 3 – Add chopped shallot and chopped sundried tomatoes to pan and cook for a minute.
- Step 4 – Add wine and deglaze.
- Step 5 – Add cream and simmer until thickening.
- Step 6 – Return chicken to pan and coat with sauce.
- Step 7 – Sprinkle with chopped parsley.
Alternatives and Substitutes
- Chicken – in stead of chicken tenderloins, chicken breast is the closest alternative.
- Olive oil – oil in the jar of sun-dried tomatoes.
- Cream – creme fraiche is a good alternative, but it will give the sauce a touch of tanginess.
Another Recipe with Sundried Tomatoes to Try
I hope you will try this recipe.
Chicken with Sundried Tomatoes
Chicken tenderloins in a creamy sauce with sundried tomatoes will quickly come together and will be loved by your entire family.
Pin Recipe
Facebook
Servings: 2 people
Ingredients
- 8 ounces chicken (NOTE 1)
- salt & pepper
- 1/4 cup sundried tomatoes finely chopped
- 1/4 cup shallot finely chopped
- 1/4 cup white wine
- 1/4 cup cream (NOTE 2)
- parsley chopped
Instructions
- Salt and pepper the chicken.
- Heat the oil in a skillet over medium heat and add the chicken.
- Cook until lightly brown at all sides and until the internal temperature read about 165 degrees F. Transfer to a plate. (NOTE 3)
- Add the chopped shallot and sundried tomatoes to the skillet. Add oil if needed. Stir to avoid burning and cook for 1-2 minutes until onion is soft.
- Add white wine and deglaze the pan. Cook until most of the wine is evaporated.
- Reduce heat and add the cream. Allow to simmer until the cream starts to thicken.
- Add the chicken back into the pan, coat with the sauce and allow to warm a few minutes.
- Sprinkle with chopper parsley.
Notes
- You can use, chicken tenderloins, chicken breast, chicken thighs or legs. Please be aware that different parts of the chicken need different cooking times.
- Creme fraiche and mascarpone or even sour cream are perfect alternatives for cream or heavy cream. Creme fraiche and mascarpone can be heated, but sour cream is a last minute addition as this can curdle when heated.
- When you cook the chicken don’t cook it too brown. A dish with a creamy sauce does not need an crunchy chicken.
Nutrition
Calories: 312kcal | Carbohydrates: 14g | Protein: 28g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Sodium: 159mg | Fiber: 3g | Sugar: 9g
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Tag me Today!Mention @agourmetfoodblog on Instagram
No Comments