Chicken 'n' Sun-Dried Tomato Cream

Makes 6
Prep 10 m
Cook 20 m



  1. 1 of 2 Season both sides of chicken with salt and pepper. In large skillet, over medium-high heat, heat 1 tablespoon of the oil. Add half the chicken; cook 3 minutes per side. Remove to platter; keep warm. Repeat with remaining oil and chicken.
  2. 2 of 2 Add pepper flakes and onion to skillet; cook 3 minutes. Add white wine; cook 1 minute, stirring to dissolve browned bits. Add sun-dried tomato pesto, olives, chicken broth and heavy cream. Bring to boiling; cook, uncovered, until slightly thickened, about 4 minutes. Pour sauce over chicken. Serve immediately.
Nutrition Information for Chicken 'n' Sun-Dried Tomato Cream
Servings Per Recipe: 6
Per Serving: 1 g fiber, 746 mg sodium, 7 g carb., 19 g Fat, total, 304 kcal cal., 25 g pro., 91 mg chol., 7 g sat. fat