Craving something gourmet but don't have the time or energy to spend all day in the kitchen? Chef Grace Vallo can help! She's showing us how to make a delicious chicken with sun-dried tomatoes and shallot cream dish. Follow Grace on Instagram and Facebook @tastefullygrace or check out her website, tastefullygrace.com.
4 chicken breasts
4 shallots, minced
1 cup heavy cream
1/3 cup sundried tomatoes
2 tablespoons of the sundried tomato oil from the jar
3 tablespoons champagne vinegar
1 heaping tablespoon grainy Dijon mustard
2 tablespoons tomato paste
1 package spinach
A few sprigs fresh oregano
Black pepper Salt
Preheat oven to 170 degrees.
In a large nonstick skillet over medium heat, add sundried tomato oil.
Add chicken breasts.
Let sear for 5-6 minutes until lightly golden.
Flip chicken onto other side, and let sear for another 5-6 minutes or until the chicken is cooked through.
Remove chicken from pan and place on foil in oven to keep warm.
In the same skillet over medium low heat, add shallots and champagne vinegar.
Sauté for 1 minute. Add cream and mustard.
Mix, and let simmer for 2 minutes.
Add sundried tomatoes and tomato paste.
Mix, and let simmer for 4-5 minutes on low heat to reduce.
Add more tomato paste if needed (cream should be light red).
Add spinach and mix until just wilted. Crack pepper and salt to taste.
Remove from heat.
To plate, spoon sun dried tomato cream on bottom of shallow bowls. Place chicken in bowls, and top with a bit more sauce and fresh oregano.