This elegant dish transforms simple chicken breasts into a restaurant-quality meal with a luxurious port wine and cream sauce. The key lies in the balance of the rich, sweet port reduction and the bright, tangy punch of sun-dried tomatoes. The butter adds a silky mouthfeel, coating the tender chicken perfectly. It&# 226;ÂÂs an impressive yet manageable dinner that feels special enough for date night but comes together quickly enough for a busy weeknight. The sauce is thick, glossy, and deeply flavorful, offering a sophisticated twist on standard chicken recipes. Serve it over pasta or with roasted vegetables for a complete, satisfying experience.
Chicken Breasts With Dried Tomatoes In Port C
Description
This elegant dish transforms simple chicken breasts into a restaurant-quality meal with a luxurious port wine and cream sauce. The key lies in the balance of the rich, sweet port reduction and the bright, tangy punch of sun-dried tomatoes. The butter adds a silky mouthfeel, coating the tender chicken perfectly. It&# 226;ÂÂs an impressive yet manageable dinner that feels special enough for date night but comes together quickly enough for a busy weeknight. The sauce is thick, glossy, and deeply flavorful, offering a sophisticated twist on standard chicken recipes. Serve it over pasta or with roasted vegetables for a complete, satisfying experience.Ingredients
Directions
-
If using whole sun-dried tomatoes, mince them finely in a food processor or by hand until you have about 1/2 cup.
-
Pat the chicken breasts dry with paper towels and season lightly with salt and pepper.
-
Melt the butter in a large skillet over medium-high heat.
-
Add the chicken breasts to the hot skillet and cook for 3 minutes on one side until golden brown.
-
Flip the chicken and cook for another 2 minutes, or until springy to the touch and cooked through.
-
Remove the chicken from the skillet and set aside on a plate, keeping warm.
-
To the same skillet, add the minced sun-dried tomatoes, 1/2 cup Port wine, and 1 1/2 cups heavy whipping cream.
-
Bring the sauce to a boil over high heat, scraping up any browned bits from the bottom of the pan.
-
Reduce heat to medium and simmer uncovered for about 15 minutes, stirring occasionally, until the sauce thickens and forms large shiny bubbles.
-
Meanwhile, cook fettuccine or your choice of pasta in boiling salted water until al dente. Drain and place on a serving platter.
-
Return the cooked chicken to the skillet with the port and cream sauce.
-
Season the sauce with additional salt and black pepper to taste.
-
Spoon the chicken and the rich sauce over the drained pasta and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 271.7kcal
- % Daily Value *
- Total Fat 13.2g21%
- Saturated Fat 6.9g35%
- Cholesterol 119.8mg40%
- Sodium 157.1mg7%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.4g2%
- Sugars 0.8g
- Protein 35.2g71%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
