Chicken with Sun-Dried Tomatoes, Shallots, and Thyme

Course Main Course

Cuisine Italian

Diet Gluten Free

Keyword basil, chicken, gluten free, sundried tomatoes, wine

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings

Calories 347kcal

4 tablespoons olive oil
12 shallots peeled and quartered
4 stems fresh thyme
3 cloves garlic minced
4 boneless skinless chicken breasts cut into strips 2 inches wide by 4 inches long
6 chopped sun dried tomatoes in oil
½ teaspoon sea salt
3 grinds fresh black pepper
½ cup white wine I didn't really measure this part, just poured until it looked good.

Warm the olive oil in the skillet over medium heat. Add the quartered shallots, 2 stems of thyme, and the minced garlic. Cook until the shallots are translucent.
Place the chicken breast pieces in the pan and continue cooking over medium heat, turning after about 5 minutes. The chicken pieces should be browned on one side.
When the shallots are getting golden brown and a little caramelized around the edges and the chicken is browned on both sides, add the chopped sundried tomatoes and stir them in.
Sprinkle the salt and pepper over the chicken and add the white wine and the remaining thyme stems. Cook until the wine reduces and thickens a bit, about 3 to 5 minutes. Serve immediately.

Equipment

large skillet (not nonstick)