Chicken Breast With Sun Dried Tomatoes and Homemade Wine Sauce 

Chicken Breast With Sun Dried Tomatoes and Homemade Wine Sauce
Chicken Cutlets With Sun-Dried Tomato Cream Sauce
Ingredients
3-4 boneless skinless chicken breast
60 mL (1/4 cup) flour
Salt and pepper to taste
Oil to pan fry
75 mL (⅓ cup) sun-dried tomatoes, chopped
2 shallots, finely chopped
125 mL (½ cup) white wine
125 mL (½ cup) chicken stock
125 mL (½ cup) 35% heavy whipping cream
Pinch red pepper flakes
Parmesan cheese, grated to taste
Method:
Mix flour, salt and pepper in a shallow dish.
Coat chicken pieces in flour mixture.
Heat oil in a large pan medium heat.
Pan fry chicken until browned and fully cooked.
Transfer chicken to a plate.To the pan add sun-dried tomatoes and shallot cook until shallot is starting to soften.
Add wine and stock to pan; scraping up the fond on the bottom.
Sprinkle in pepper flakes.
Stir in cream, and grate in Parmesan or Pecorino.
Place chicken and any juices back into the pan.
Simmer gently over medium heat with lid on 10-15 minutes.
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