Chicken breast with sun-dried tomato cream sauce

This is a simple one-pan recipe that can be cooked in about half an hour. The secret for its taste is in quality ingredients; organic chicken breasts, good Italian oil-packed sun-dried tomatoes, and organic fresh herbs.

Very little crème fraîche or cream is needed to achieve the creaminess of the sauce if it is stirred in the wine sauce almost at the last minute. In France, you can also choose the thick fat-reduced crème fraîche which tolerates heat without getting runny.

Serve the chicken breasts with rice mix or green lentils and some greens; green beans or broccoli or zucchini.

2 servings

2 organic chicken breasts without skin or bone

2 tbsp. olive oil

1 shallot, chopped

1 clove garlic, minced

75 ml white wine

4 oil-packed sun-dried tomatoes

2 tbsp. crème fraîche 15 % fat or cream

Freshly ground black pepper

Fresh chopped herbs

Start cooking the rice mix or green lentils which need about 25- 30 minutes cooking time.

Warm the olive oil in a frying pan over medium heat and sauté the chicken breasts on both sides until golden. Add the shallot and garlic to the pan and continue sautéing for about 10 minutes. Add the wine and continue cooking, scraping up any browned bits. 

Place the sun-dried tomatoes on kitchen paper to remove some extra oil before chopping. Add to the pan and grind over some black pepper. Cover and let simmer over low heat for 5- 10 minutes until the chicken is done. Just before serving stir in the crème fraîche.

Meanwhile microwave the greens and chop some herbs.

Divide the chicken breasts, sauce, rice or lentils, and the greens on the plates. Decorate with herbs.