Weekend Food Prep–Chicken Breasts with Creamy Sundried Tomatoes

Well, I made this one up on the fly one night, and it’s damn delicious! I wanted something new to eat, tired of the same flavors over and over again. So, I added sundried tomatoes to the shopping list and created something around their lovely, luscious flavor. It is common to serve sundried tomatoes with pasta, but I went with a large side of these roasted winter vegetables with cinnamon instead. The whole thing became quite a satisfying meal I was happy to eat for several nights in a row!

Chicken Breasts with Creamy Sundried Tomatoes

one. Place into a colander and drain the oil into a bowl:
4 Tbs. sundried tomatoes in oil

two. Put 1 Tbs. of the reserved oil into a large pan. Heat to medium, and add:
1 medium yellow onion, chopped

three. Cook until the onion is translucent, then add, stirring for about 30 seconds until fragrant:
1 tbs. dried thyme
4 minced cloves of garlic

four. Add to the pan
8 6 oz. chicken breasts
the drained sundried tomatoes
salt and pepper to taste

five. Cook over medium heat until the chicken has browned a bit, then turn it over to the other side. Add:
1/2 cup or so dry white wine

six. Cover partially, lower heat a bit so that liquid is simmering, and allow the chicken to cook, turning it over from time to time and mixing it with the vegetables. Continue cooking until the chicken is done and most of the liquid has simmered off, about 30 minutes, or longer if the chicken is thick.

seven. Remove the chicken from the pan. Stir in:
1/4 cup half and half

eight. Bring to a boil over medium-low heat and stir a bit until thickened. Check seasonings. Serve by spooning a few tablespoons of the sauce over each chicken breast.

Yields 8 servings.