Chicken and Sun-Dried Tomatoes in 'Cream' Sauce
Published November 11, 1989
- Total Time
- 25 minutes
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Ingredients
½ cup sun-dried tomato halves
4 skinless, boneless chicken breasts, about 1 ½ pounds
1 large clove garlic, minced
1 tablespoon olive oil
1 cup dry white wine
1 tablespoon fresh marjoram leaves
1 ¼ cups low-fat ricotta cheese, at room temperature
1 ¼ cups nonfat yogurt, at room temperature
Nutritional analysis per serving (4 servings)
14 grams carbs; 164 milligrams cholesterol; 448 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 225 milligrams sodium; 49 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour boiling water on tomatoes and soak for 2 minutes.
- Step 2
Grill or saute chicken breasts until done. Set aside and keep warm.
- Step 3
Drain liquid from tomatoes. Saute garlic in oil in same pan in which chicken was cooked, for 30 seconds. Stir in tomatoes, wine and marjoram and cook over high heat until liquid is reduced to about ⅓ cup.
- Step 4
In food processor or blender, beat ricotta and yogurt until smooth.
- Step 5
Remove tomato mixture from heat. Stir in ricotta mixture.
- Step 6
Cut chicken into strips and stir into sauce.
Private Notes