I'm not a fan of sundried tomatoes - too oily. There are 2 exceptions.
1) Actual "sun-dried" tomatoes, the kind not packed in oil, just the tomatoes themselves.
2) Anything Elly makes.
Somehow, Elly seems to integrate the tomatoes into dishes without having it be a big oily mess. I'm not one hundred percent sure how she does it, but I do know that whenever I have some sundried tomatoes to use up, I have one source I turn to.
Just because it's Passover, doesn't mean you have to be stuck with flavorless dishes. And just because I use this chicken for Passover, doesn't mean that there's anything keeping you from making it year round. It's a great creamy chicken, and I feel much better about creamy dishes when they use goat cheese. Like they're almost healthy. And the tangy goat cheese adds such a great flavor to just about every meal you use it in, you're going to be seeing more of it here this week.
Chicken with Goat Cheese and Sundried Tomato Sauce (From Elly Says Opa)
2 chicken breast halves
1/2 Tbsp olive oil
1/4 cup white wine
1/2 cup chicken broth
2 Tbsp sundried tomatoes, chopped and drained
2 ounces herbed goat cheese
salt and pepper
- Heat a skillet over medium heat and add oil. Sprinkle chicken breast with salt and pepper. Cook chicken breasts until done (5-6 minutes per side).
- Remove chicken from pan, and add wine and chicken broth. Increase heat and reduce liquids by half, scraping up any browned bits from the chicken.
- Add sundried tomatoes and cook until they are heated through.
- Remove from heat and stir in the goat cheese. Serve sauce over chicken.