Season chicken with salt and pepper.
Add 2 tablespoons oil from sun-dried tomato jar to large skillet.
Add chicken to skillet, turning once - cook until well browned on both sides.
Transfer chicken to dish.
Add sun-dried tomato and onion to skillet - cook until onion is translucent.
Add wine and scrape up bits from the pan.
Add cream - mix well and cook for about 2 minutes
Return chicken to the pan - cook until warmed thru and done.
Serve chicken topped with sauce and parsley.
Note: this could be served on a bed of pasta - just ensure there is enough sauce - perhaps add 1/2 again as much of each ingredeint.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1525g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 981 (52%)|
|Amt Per Serving||% DV|
|Total Fat 109g||145 %|
|Saturated Fat 66.3g||331 %|
|Monounsaturated Fat 33.5g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 416.9mg||128 %|
|Sodium 1434.2mg||49 %|
|Potassium 4106.8mg||108 %|
|Total Carbohydrate 135.9g||40 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 135.8g|
|Protein 92g||131 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1878
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