Recipe: Spa-Style Chicken with Sun-Dried Tomatoes and Watercress

SPA-STYLE CHICKEN WITH
SUN-DRIED TOMATOES AND WATERCRESS

"An interesting combination of flavors infuses the chicken and builds the sauce. Use sun-dried tomatoes that are not packed in oil or liquid."

1/2 cup sun-dried tomatoes, coarsely chopped
4 boneless, skinless chicken breast halves (about 4 ounces each)
Salt and freshly ground black pepper (to taste)
1 tablespoon olive oil
2 tablespoons finely minced shallots
1 cup dry white wine
2 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped tarragon
1 1/2 cups water, or as needed (may substitute low-sodium chicken broth)
1 bunch watercress, washed and stemmed

Rehydrate the sun-dried tomatoes with about 1/2 cup warm water in a small bowl. Set aside.

Season both sides of the chicken breasts with salt and pepper to taste.

Heat the oil in a large pot over medium heat. Add the shallots and cook for 3 minutes, stirring, until they have softened.

Increase the heat to high and add the wine, lemon juice, tarragon and sun-dried tomatoes. Cook for 1 minute.

Add the chicken breasts, then pour in just enough of the water to cover them. Reduce the heat to medium-low and cook for 10 to 12 minutes, until the chicken is just cooked through. Transfer to a plate and cover loosely to keep warm.

Cook the liquid for 10 minutes, or until it has reduced by half. Remove from the heat.

TO SERVE:
Divide the watercress among individual plates and place a chicken breast on each portion. Garnish with the sun-dried tomato mixture and drizzle the sauce over the top.

Servings: 4
Adapted from source: Diabetes Fit Food by Ellen Haas (American Diabetes Association, 2007)