• Ingredients: 13
  • Serves: 2

Braised chicken in sun-dried tomato cream with skinless boneless chicken breast halves, oil from oil-packed sun-dried tomatoes, large garlic cloves, thinly sliced, dry white wine, whipping cream, drained oil-packed sun-dried tomatoes, thinly sliced, thinly sliced fresh basil.



  • diced bell pepper and seeded cucumber


  • Special equipment: A 9″-diameter tart pan with a removable bottom


Rice Fritters

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts


  1. Step 1 Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to skillet and sauté until golden, about 4 minutes per side.

    For this step you will need

  2. Step 2 Add garlic and stir 30 seconds. Add white wine, cream and tomatoes and bring to boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes.

    For this step you will need

  3. Step 3 Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes.

    For this step you will need

Nutrition information

Calories 462 Carbohydrates 8 g (3%)
Fat 21 g (32%) Protein 52 g (105%)
Saturated Fat 9 g (47%) Sodium 336 mg (14%)
Polyunsaturated Fat 2 g Fiber 1 g (5%)
Monounsaturated Fat 7 g Cholesterol 195 mg (65%)