Tuesday, November 8, 2011

Braised Chicken in Sun-dried Tomato Cream Sauce

Braised Chicken in Sun-dried Tomato Cream Sauce

2 skinless boneless chicken breast halves
1 tablespoon oil from oil-packed sun-dried tomatoes
3 large garlic cloves, thinly sliced
1/2 jar artichoke, sliced
1/2 cup dry white wine
1/3 cup whipping cream
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
3 tablespoons thinly sliced fresh basil

Sprinkle chicken with salt and pepper. Heat oil in heavy medium
skillet over medium-high heat. Add chicken to skillet and saute
until golden, about 4 minutes per side. Add garlic and and artichokes,
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. Transfer chicken to plates. Add basil to sauce in skillet.
Increase heat and boil until sauce thickens enough to coat spoon, about
2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.

Chicken Salad

2 1/2 cups cooked chicken, diced and chilled
a little Splenda
1 cup chopped celery
1 cup seedless grapes, cut in half
1/4 cup dried cranberries
1/4 cup pecan halves or slivered almond
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1 cup mayonnaise

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