CHICKEN BRAISED IN SUN-DRIED TOMATO CREAM SAUCE

FAMILY DINNER: The family will give their approval to chicken braised in sun-dried tomato cream sauce. Serve it over mashed potatoes. Add steamed zucchini and crusty bread. Enjoy blueberry cobbler for dessert. Plan ahead: Prepare enough mashed potatoes and save enough cobbler for a second night (see Round 2: Heat and Eat, Page 3).

Ingredients

6 chicken breast cutlets

1/2 teaspoon coarse salt

1/4 teaspoon pepper

1/3 cup thinly sliced sun-dried tomatoes in oil, plus 1 tablespoon oil from jar

3 cloves garlic, thinly sliced

2/3 cup dry white wine

2/3 cup heavy cream

1/4 cup thinly sliced basil leaves

Basil sprigs for garnish

Servings: makes 6 servings Preparation time: 20 minutes

Cooking time: about 20 minutes

Pat chicken dry. Season with salt and pepper. Heat 1 tablespoon oil from tomato jar in a large nonstick skillet on medium-high. Cook chicken 1 minute on each side or just until golden. Remove chicken to plate. Add garlic to skillet; cook 40 seconds. Add wine, cream and tomatoes, stirring to scrape brown bits from bottom of skillet. Cook on medium-high until the mixture comes to a boil. Add chicken and any accumulated juices, and reduce heat to medium-low. Cover; cook 5 minutes or just until chicken is done. Transfer to serving platter; add sliced basil to sauce. Season sauce with salt and pepper to taste and spoon over chicken. Garnish with basil sprigs if desired, and serve. (Adapted from “Martina’s Kitchen Mix,” Martina McBride, Oxmoor House.)

Per serving: 271 calories, 25 grams protein, 16 grams fat (54 percent calories from fat), 7.2 grams saturated fat, 3 grams carbohydrate, 109 milligrams cholesterol, 320 milligrams sodium, 1 gram fiber.

Carb count: 0.

Photo illustration is representative of recipe