Chicken Breasts with Sun-Dried Tomato-Cream Sauce

• 4 tablespoons olive oil
• 4 skinless boneless chicken breast halves
• 1/2 cup coarsely chopped drained oil-packed sun-dried tomatoes
• 2 large shallots, thinly sliced (about 1/2 cup)
• 4 garlic cloves, minced
• 1 cup whipping cream

1. Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
2. Add chicken and saute until cooked through, about 4 minutes per side.
3. Transfer chicken to plate; tent with foil to keep warm.
4. Add remaining 1 tablespoon oil to drippings in skillet.
5. Add sun-dried tomatoes, shallots and garlic.
6. Reduce heat to medium and saute until shallots are tender, about 5 minutes.
7. Add cream and bring to boil, scraping up any browned bits.
8. Mix any accumulated juices from chicken into sauce.
9. Simmer until sauce thickens slightly, about 3 minutes.
10. Season to taste with salt and pepper.
11. Transfer chicken to plates.
12. Spoon sauce over and serve.

olive oil, chicken breast halves, drained oil, shallots, garlic, whipping cream

Taken from www.epicurious.com/recipes/food/views/chicken-breasts-with-sun-dried-tomato-cream-sauce-102664 (may not work)