Thursday, September 20, 2012
sauteed chicken with sun-dried tomatoes and white wine
Fresh summer produce may be winding down and abruptly getting pushed aside in favor of pumpkin and butternut squash, but that doesn't mean we have to say 'so long, farewell, auf Wiedersehen, adieu' to tomatoes. (Sound of Music, anyone?) Enter: their sun-dried variety, which have all the rich, caramelized, chewy sweetness to handle the heavier dishes of fall and winter.
Inspired by a desire to use some of these candified treats hanging out in my fridge as well as a grumbling tummy that wasn't willing to wait for a lunch that required a lot of prep, this meal came together in my mind on my way home from church last Sunday and was on my plate less than 30 minutes later. Per-fect.
Sauteed Chicken with Sun-Dried Tomatoes and White Wine
4 boneless, skinless chicken breasts, brined in salted water, rinsed, and patted dry
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
heaping 3/4 cup sun-dried tomatoes, packed in oil (about 20), coarsely chopped
3 garlic cloves, minced
1 1/2 cups dry white wine
salt and pepper to taste
Cut the chicken breasts into bite-sized chunks. Set aside.
In a Dutch oven, heat the oil over medium-high heat. Add the onion and saute until softened and golden brown. Add the chicken, garlic, and tomatoes, stirring frequently until the chicken is lightly browned on all sides. Carefully add the wine, scraping up any bits from the bottom of the pan. Reduce heat to medium-low and simmer until the sauce is reduced and slightly thickened.
An Ashleigh Original :)