Chicken Breasts w/sun dried tomato cream sauce
4 chicken breasts
1/2 cup chopped sun dried tomatoes
2 large shallots
4 cloves of garlic
1 cup cream for whipping
1 cup sliced mushrooms
1/2 teaspoon pepper flakes
1/2 teaspoon thyme
salt and pepper to taste.
Note: You can add any spices that you like; go ahead and be creative! Normally this dish is served over pasta, while on phase III you can use zucchini as a pasta. Use a potato peeler and peal the zucchinis length wise until you reach the seeds. Saute the zucchini in butter or oil for 3 minutes or just until al dente, set aside.
Cut raw chicken into bite sized pieces. Heat 3 Tablespoons olive oil in a large skillet over medium heat. Add the chicken and saute until chicken is cooked through; approximately 4 minutes per side. Transfer the cooked chicken to a plate and cover with a "tent" of foil. Add remaining 1 Tablespoon olive oil to the drippings in the skillet, add sun dried tomatoes, garlic, shallots, and mushrooms; cook about 5 minutes or until the shallots are tender. Add cream and bring to a boil scrapping any brown bits off the bottom of the pan. Drain any accumulated juices from the cooked chicken and add the chicken to the pan; cook until sauce thickens and season to taste. Pour the chicken and sauce over the zucchini and serve. Enjoy : )