Chicken with Sun-Dried Tomato Cream Sauce

This recipe originally came from Gourmet Magazine October 2002.  But since that magazine no longer exists, it’s on Epicurious.  They used to have a section where people would write in their best recipes and this is one of them, from Heather Prudhon, Santa Clara, CA :  “I came up with this recipe to make use of the immersion blender that I received as a gift.  It makes a good quantity of sauce and tasted great served over rice.”

I did not have an immersion blender when I first made this recipe, so you don’t absolutely need one.   It then is a chunky sauce rather than smooth but the flavor is there which is delicious.

I double the sauce despite what she says.  I also use chicken tenders rather than chicken breasts.  Besides rice, which is great, I have also served this over pasta, which is equally yummy.

Chicken with Sun-Dried Tomato Cream Sauce from Gourmet 2002

1-1/2 pounds chicken tenders

1 tablespoon extra virgin olive oil

8 garlic cloves minced

1/2 cup drained sun dried tomatoes, patted dry and coarsely chopped

3/4 teaspoon dried hot red pepper flakes, optional

1/2 cup dry white wine (I use Sauvignon Blanc)

1-1/2 cups chicken broth or stock

1/2 cup heavy cream

1/4 cup thinly sliced fresh basil, optional

Salt and pepper the chicken.  Heat oil in a large heavy skillet over medium heat.  Brown chicken, turning once, for about 6 minutes.  Set chicken aside on a plate.

Add garlic, tomatoes to skillet and saute, stirring until garlic is pale golden about one minute.  Add wine and boil, stirring and scraping up any brown bits, until reduced by half about one minute.  Add chicken broth or stock and bring to a boil, covered.

Add chicken to skillet and simmer, covered, until just cooked through about 4-5 minutes.  Set chicken aside again on the plate.

Stir in cream into sauce in skillet and bring just to a simmer.

If you have an immersion blender, follow these instructions, if not continue to next paragraph: Carefully transfer sauce to a deep heatproof bowl and puree with the immersion blender until almost smooth.  Return sauce to skillet.

Add chicken back into skillet with sauce, cover chicken with sauce, and heat through for 1-2 minutes.

Serve over rice or pasta.

mise en place

sun dried tomatoes coarsely chopped:

salt and pepper chicken tenders:

saute in pan then set aside:

add garlic and tomatoes:

Then wine:

Then chicken broth:

cover:

add chicken back in and simmer:

set chicken aside again and add cream:

add sauce to deep bowl and process with immersion blender:

add back into skillet with chicken:

serve over rice or pasta, yum!: