8 chicken tenders
1/4 tsp salt
1/4 tsp pepper
1/2 c slivered oil-packed sun-dried tomatoes, plus 1 TB oil from jar
1/2 c finely chopped shallots
12 c dry white wine, such as Sauvignon Blanc
1/2 c heavy cream
2 TB chopped fresh parsley
DirectionsSprinkle chicken with salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once until browned and cooked through. This takes about 6 minutes. Remove chicken to a plate and cover to keep warm.
Add sun-dried tomatoes and shallots to skillet and cook, stirring for 1 minute. Turn the heat to high and add the wine, scraping up any browned bits and cook until the wine is mostly evaporated, about 2 minutes. Reduce heat to medium and add cream. Return chicken to pan and stir to coat.
Serve the chicken with the parsley and sauce.