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 CHICKEN WITH SUN-DRIED TOMATOES

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PostSubject: CHICKEN WITH SUN-DRIED TOMATOES   Sat Sep 25, 2010 4:54 pm

INGREDIENTS

- 4 boneless skinless chicken breast halves
(about 1 pound total), trimmed of cartilage and fat
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon canola oil
- 1 large shallot, minced
- 2/3 cup low-sodium, low-fat chicken broth
- 1/2 cup dry white wine
- 1/8 teaspoon marjoram
- 1/4 cup chopped sun-dried tomatoes,
rehydrated in small bowl water

DIRECTIONS

Cut each chicken breast half into 6 equal
parts. Sprinkle with salt and pepper.

Sauté chicken in oil over moderate heat, turning, until
the chicken is just opaque throughout, 4-5 minutes.

Remove chicken with a slotted spoon. Add shallot to the
skillet and sauté, stirring until softened, about 1 minute.
Add broth, wine (much of the alcohol will evaporate,
leaving only the flavor), marjoram, and tomatoes.

Bring to a boil over moderate heat and cook,
uncovered, for 5 minutes, stirring occasionally.

Return the chicken to the skillet. Simmer, gently
spooning the sauce over the chicken, until heated
through. Simmer until sauce is reduced by half.
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CHICKEN WITH SUN-DRIED TOMATOES
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