This is one of my favorites.
1 LB Chicken Tenderloins
Salt & Pepper
1/2 cup Oil-Packet Sun-Dried Tomatoes (roughly chopped)
1 TBPS of the Oil from the jar of Sun-Dried Tomatoes
1/2 cup Shallots (thinly sliced)
1/2 cup Dry White Wine
1/2 cup Heavy Cream
2 TBPS Dried Parsley ( I used fresh parsley in the photo. It overpowered the sauce. I usually use dried.)
Lightly sprinkle Salt & Pepper on the Chicken. Heat a large skillet over MEDIUM heat. Add the Oil from the Sun-Dried Tomato jar. Cook the chicken in the oil until it reaches 165° F. Transfer to a plate to rest.
Add Sun-Dried Tomatoes and Shallots to the pan. Add more oil if you need to. Stir for 1-2 minutes until the shallots soften.
Increase the heat to HIGH and add the White Wine. Scrape all of the browned fond from the bottom of the pan and cook for about 2 minutes.
Reduce heat to MEDIUM and stir in the Heavy Cream and any juices that have run off the chicken. Add Salt & Pepper taste.
Return chicken to the pan and coat with the sauce. Sprinkle Dried Parsley over the dish and serve.