When it’s busy, there’s nothing better than a one-pan meal that can be whipped up in less than a half-hour. If you dry Roma or cherry or grape tomatoes from your garden, this is a great way to use them. Plant parsley in a pot and move it inside in the winter to have fresh sprigs year ’round. My family likes this meal served over fettuccini or angel hair pasta. Shave a bit of Parmesan over everything and … voila! Dinner.
Recipe inspired by EatingWell magazine
Serves 6-8
Ingredients
- 2 pounds chicken breasts
- 1/2 tsp. fine sea salt, divided
- 1/2 tsp. freshly ground black pepper, divided
- 1 cup sun-dried tomatoes
- 2 Tbsp. extra virgin olive oil (or if your tomatoes came packed in olive oil, use the oil from the jar)
- 1 cup diced shallots or onions
- 1 cup dry white wine or white cooking wine
- 1 cup heavy cream
- 4 Tbsp. chopped fresh parsley
Instructions
- Season chicken breasts with 1/4 tsp. sea salt and 1/4 tsp. pepper. Heat oil in cast iron skillet over medium high heat. Add chicken and cook about three minutes per side. Chicken should be browned on the outside and heated to 165F as registered by thermometer inserted into thickest part of the breast. Set aside.
- Add tomatoes and shallots or onions to skillet. Cook, stirring, for one minute. Increase heat to high and add wine. Cook, scraping up any meat bits, until the liquid is mostly evaporated, about two minutes.
- Reduce heat to medium. Stir in cream. Add 1/2 tsp. each salt and pepper (or to taste). Simmer for two minutes. Return chicken to the pan, turning it to coat with sauce.
- Serve over nest of fettuccini or angel hair pasta. Top with fresh, chopped parsley and/or freshly grated Parmesan.