Chicken With Sun-Dried Tomatoes And Watercress
An interesting combination of flavors infuses the chicken and builds the sauce. Use sun-dried tomatoes that are not packed in oil or liquid.
Read more about this recipe at the Washington Post.
1/2 cup sun-dried tomatoes, coarsely chopped
1/2 cup water, warm
4 boneless, skinless chicken breast halves (about 4 ounces each)
1 tablespoon olive oil
2 tablespoons finely minced shallots
1 cup dry white wine
2 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped tarragon
1 1/2 cups water, or as needed (may substitute low-sodium chicken broth)
1 bunch watercress, washed and stemmed
prep: 10 minutes
total: 30 minutes
1. Rehydrate the sun-dried tomatoes with about 1/2 cup warm water in a small bowl. Set aside.
2. Season both sides of the chicken breasts with salt and pepper.
3. Heat the oil in a large pot over medium heat. Add the shallots and cook for 3 minutes, stirring, until they have softened. Increase the heat to high and add the wine, lemon juice, tarragon and sun-dried tomatoes. Cook for 1 minute. Add the chicken breasts, then pour in just enough of the water to cover them. Reduce the heat to medium-low and cook for 10 to 12 minutes, until the chicken is just cooked through. Transfer to a plate and cover loosely to keep warm.
4. Cook the liquid for 10 minutes, or until it has reduced by half. Remove from the heat.
5. To serve, divide the watercress among individual plates and place a chicken breast on each portion. Garnish with the sun-dried tomato mixture and drizzle the sauce over the top.