Sundried Tomato Cream Sauce

This sundried tomato cream sauce is the perfect sauce to elevate your chicken, fish or pork. It is a simple pan sauce that comes together in under 20 minutes, is super flavorful, and healthy!

For dairy free options, omit the butter and use oil instead, and use coconut milk instead of heavy cream.

I love this recipe because it can be both gluten free and dairy free. Pan sauces are great because you do not use a thickener like flour, to thicken the sauce. Instead we reduce until it is thickened, making it a great gluten free sauce.

Ingredients:

• 1 tbsp butter (use olive oil if you want it DF)
• 2 shallots, thinly sliced
• 4 garlic cloves, minced
• salt and pepper
• pinch of red pepper flakes
• 1 cup dry white wine, I like sauvignon blanc
• 1/2 cup sundried tomatoes, thinly sliced
• 1/2 cup chicken stock
• 1/2 cup coconut milk or heavy cream
• 1/4 cup basil leaves, thinly sliced

Preparation:

STEP 1.

In a stainless steel pan, preferably the one you cooked your meat in, over medium heat add the butter and shallots. Saute until translucent, salt as you go, around 3-4 minutes. Add the minced garlic and saute another 2 minutes. Deglaze the pan with white wine, bring it up to a simmer and reduce by half, scraping up the brown bits on the bottom of the pan as it simmers.

STEP 2.

Add the sundried tomates, chicken stock, and cream to the pan, salt and pepper all over and bring up to a simmer. Mix all with a spatula and simmer until it is reduced to a nappe, thick enough to coat the back of the spoon without moving, around 10 minutes.

STEP 3.

Add the basil and protein and serve!