BRAISED CHICKEN IN SUN-DRIED TOMATO CREAM SAUCE
Chicken breasts are braised in a creamy white wine sauce with Sun-dried tomatoes.
Provided by Stephanie Manley
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. Heat oil in a heavy medium skillet over medium-high heat. Add chicken to skillet and sauté until golden, about 4 minutes preside. Add garlic and stir for 30 seconds. Add wine, cream, and tomatoes, and bring to a boil.
- Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.
Nutrition Facts : Calories 492 kcal, Carbohydrate 8 g, Protein 50 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 199 mg, Sodium 337 mg, Fiber 1 g, ServingSize 1 serving
SUNNY'S EASY BRAISED TOMATO CHICKEN AND SPINACH WITH FETTUCCINE
Provided by Sunny Anderson
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Season the chicken generously with salt and pepper. In a large pan with straight sides and a lid (large enough to eventually hold all the chicken nestled in 1 layer), add the olive oil over medium-high heat. Once the oil begins to swirl, add the chicken pieces in batches, without crowding the pan. Cook until golden brown, flipping and browning on all sides. The purpose isn't to fully cook them here, just to get color. Remove the chicken to a plate.
- Immediately add the tomatoes to the pan and allow them to roast while resting for a few minutes, then shake the pan and stir to get another side of the tomatoes roasting on the bottom of the pan. Cook like this until the tomatoes are charred and begin to break apart and create a sauce, about 8 minutes.
- Add the black olives, chile flakes and garlic to the tomatoes. Then, nestle the chicken pieces back into the pan. Add enough chicken stock so the chicken is almost but not completely covered by the liquid (leave about 1/2 inch). Cover and lower to a simmer. Cook until the check of a garlic clove reveals it to be tender, or the chicken is cooked through, about 30 minutes.
- Bring the liquid in the pan back to a boil. Add the pasta and spinach and cook until the pasta is al dente, about 5 minutes (according to the timing on the package). Remove the pasta to serving plates or bowls. Pour the chicken and spinach sauce over the pasta and serve with a spritz of lemon.
CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE RECIPE BY TASTY
Here's what you need: bone-in, skin-on chicken thighs, salt, pepper, unsalted butter, garlic, chicken broth, heavy cream, sun-dried tomato, dried oregano, dried thyme, fresh basil
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Season chicken thighs with salt and pepper.
- Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
- Melt 1 tablespoon of butter in the skillet. Add garlic. Stir until fragrant, then add chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and fresh basil and reduce heat to low. Return chicken to the skillet and baste well.
- Bake at 400˚F (200˚C) for 25 minutes.
- Serve immediately and drizzle remaining broth mix over chicken.
- Enjoy!
Nutrition Facts : Calories 466 calories, Carbohydrate 15 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, Sugar 5 grams
CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE
Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 7h15m
Yield 8
Number Of Ingredients 10
Steps:
- Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
- Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 35.8 g, Cholesterol 61.6 mg, Fat 7.8 g, Fiber 3.6 g, Protein 27.4 g, SaturatedFat 1.7 g, Sodium 899.4 mg, Sugar 1 g
BRAISED CHICKEN IN SUN-DRIED TOMATO CREAM
Categories Milk/Cream Chicken Tomato Sauté Low Carb Quick & Easy Low Sodium Basil White Wine Bon Appétit
Yield Makes 2 Servings; can be doubled
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to skillet and sauté until golden, about 4 minutes per side. Add garlic and stir 30 seconds. Add white wine, cream and tomatoes and bring to boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.
BRAISED CHICKEN IN SUN-DRIED TOMATO CREAM
Make and share this Braised Chicken in Sun-Dried Tomato Cream recipe from Food.com.
Provided by Little Italian Hous
Categories Poultry
Time 17m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt & pepper.
- Heat oil in heavy medium skillet over medium-high heat. Add chicken to skillet and saute until golden, about 4 minutes per side. Add garlic and stir 30 seconds.
- Add wine, cream, and tomatoes, bring to a boil. Reduce heat to medium low, cover skillet, and simmer until chicken is just cooked through, about three minutes.
- Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat a spoon, about two minutes.
- Season to taste with salt & pepper; spoon over chicken and serve.
Nutrition Facts : Calories 359.7, Fat 18.6, SaturatedFat 9.8, Cholesterol 122.7, Sodium 141.3, Carbohydrate 8.3, Fiber 1.2, Sugar 0.7, Protein 29.4
CHICKEN BREASTS IN SUN-DRIED TOMATO CREAM
This is great. Easy enough to prepare after work, yet elegant enough for company and with flavor to spare. This is a recipe that came from a member of my daughters online playgroup. (Thanks Alice) It is very simple and delicious, but impressive. Your guests will think that you are indeed a "chef". I like to double the sauce recipe and serve this with pasta. Also a quick note: for a variation that tastes just like Johnny Carino's Chicken Scaloppini, make sure to double the sauce recipe and add diced bacon and chopped Roma tomatoes and serve over angel hair pasta.
Provided by Khandi Howard
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat sun-dried tomato oil over medium-high heat.
- Sauté chicken in oil 8 minutes, turning once, until browned and cooked though.
- Transfer to a plate.
- To skillet, melt butter over medium-high heat.
- Add mushrooms and saute until they are lightly browned and have released most of their liquid.
- Add garlic and cook 30 seconds.
- Stir in flour and cook 1 minute.
- Stir in broth, cream, tomatoes, thyme, salt, pepper flakes and mushrooms.
- Bring to boil and cook 1 minute.
- Add chicken just to heat through.
- Note: Two TBSP of sun-dried tomato slivers is equal to about 4 sun-dried tomato halves.
- Buy sun-dried tomatoes packed in oil.
- They come pre-seasoned.
- They cut into slivers easily with a kitchen scissors.
- I also like to flatten chicken breasts with a mallet or rolling pin to help cook more evenly.
CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE
Provided by Heather Prudhon
Categories Milk/Cream Blender Chicken Tomato Sauté Quick & Easy Basil White Wine Fall Simmer Gourmet California
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Pat chicken dry and season with salt and black pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning once, about 6 minutes total. (Chicken will not be cooked through.) Transfer with tongs to a plate.
- Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered.
- Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 4 to 5 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered with foil. Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.
- Transfer sauce to a deep heatproof bowl or 1-quart glass measure and purée with an immersion blender until almost smooth. (Alternatively, blend sauce in a standing blender. Use caution when blending hot liquids.) If necessary, add water to thin to desired consistency, then season with salt and pepper.
- Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.
BRAISED CHICKEN WITH MUSHROOMS AND SUN-DRIED TOMATOES
Quick and easy to make and results in a luscious sauce that's terrific over the chicken and fettuccine. Romantic dinner and dinner party worthy in 30 minutes.
Provided by sugarpea
Categories Sauces
Time 30m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a skillet over medium high heat; pat chicken dry, season with salt and pepper and brown on both sides; set aside.
- Reduce heat to medium-low; add onion, garlic, basil and red pepper flakes and saute, stirring, until onion is softened; add mushrooms and salt and pepper and continue cooking and stirring over medium heat until mushrooms are softened.
- Whisk in the wine, broth, tomato paste; add chicken and bring to a boil; reduce heat to a simmer and cook, covered, for 8-12 minutes until cooked through.
- Remove chicken and keep warm; knead butter and flour together and add to skillet, stirring until incorporated and smooth; add sun-dried tomatoes and simmer, stirring, 2-3 minutes until thickened.
- Stir in parsley and pour sauce over chicken; serve immediately.
BRAISED CHICKEN WITH MUSHROOMS AND SUN-DRIED TOMATOES
Steps:
- In a heavy skillet heat the reserved tomato oil over moderately high heat until it is hot but not smoking, in it brown the chicken, patted dry and seasoned with salt and pepper, and transfer it to a plate. In the fat remaining in the skillet cook the onion, the garlic, the basil, and the red pepper flakes over moderately low heat, stirring, until the onion is softened. Add the mushrooms and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the mushrooms are softened. Whisk in the wine, the broth, and the tomato paste, add the chicken to the skillet, and bring the liquid to a boil. Simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through. Transfer the chicken to a platter and keep it warm, covered. Whisk the beurre manié into the sauce, whisking until sauce is smooth, add the sun-dried tomatoes, and simmer the sauce, whisking, for 2 to 3 minutes, or until it is thickened. Stir in the parsley and pour the sauce over the chicken.
CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE
Categories Chicken Dairy Tomato Sauté Kid-Friendly Quick & Easy Fall Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Melt butter with olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Dust chicken with flour; shake off excess. Add chicken to skillet and sauté until light brown and just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate.
- Add minced shallots to skillet; sauté 1 minute. Add whipping cream, white wine, chopped sun-dried tomatoes and basil. Bring to boil; cook until sauce thickens, stirring occasionally, about 4 minutes. Return chicken to pan; cook until just heated through, about 2 minutes. Season to taste with salt and pepper and serve.
CHICKEN BREASTS WITH SUN-DRIED TOMATO-CREAM SAUCE
Provided by Kim Bartel
Categories Milk/Cream Chicken Dairy Poultry Tomato Sauté Low Carb Dinner Winter Bon Appétit Ohio Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 Servings
Number Of Ingredients 6
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Add remaining 1 tablespoon oil to drippings in skillet. Add sun-dried tomatoes, shallots and garlic. Reduce heat to medium and sauté until shallots are tender, about 5 minutes. Add cream and bring to boil, scraping up any browned bits. Mix any accumulated juices from chicken into sauce. Simmer until sauce thickens slightly, about 3 minutes. Season to taste with salt and pepper. Transfer chicken to plates. Spoon sauce over and serve.
SUN-DRIED TOMATO BREADED CHICKEN WITH CREAM SAUCE
I came up with this dish for dinner and OMG this is to die for!!! I think this would be company worthy. I actually got my inspiration for a similar but more complicated recipe I saw posted here.
Provided by chris_tam
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- defrost chicken breasts and cut in half making four equal pieces. I used large chicken breasts for this.
- Next use meat tenderizer and pound to desired thickness.
- Mix breadcrumbs,Romano cheese, Mozzarella cheese, diced sun dried tomatoes, and enough oil or melted butter to moisten mixture. I used both oil and butter for this.
- Coat chicken in breadcrumb mixture and put in a 9X13inch baking dish.
- Heat in medium saucepan over medium heat until throughly combined and warmed through 1/2 cup of milk, cream of chicken soup, swiss cheese, red hot pepper flakes.
- Pour over chicken and bake in 350 degree oven for 40-45 minutes.
Nutrition Facts : Calories 444.9, Fat 27.6, SaturatedFat 10.5, Cholesterol 89.5, Sodium 1011.5, Carbohydrate 20.8, Fiber 2.7, Sugar 1.1, Protein 30.3
CHICKEN AND SUN-DRIED TOMATOES IN 'CREAM' SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pour boiling water on tomatoes and soak for 2 minutes.
- Grill or saute chicken breasts until done. Set aside and keep warm.
- Drain liquid from tomatoes. Saute garlic in oil in same pan in which chicken was cooked, for 30 seconds. Stir in tomatoes, wine and marjoram and cook over high heat until liquid is reduced to about 1/3 cup.
- In food processor or blender, beat ricotta and yogurt until smooth.
- Remove tomato mixture from heat. Stir in ricotta mixture.
- Cut chicken into strips and stir into sauce.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 214 milligrams, Sugar 7 grams, TransFat 0 grams
BRAISED CHICKEN IN SUN-DRIED TOMATO CREAM SAUCE
Definitely make extra sauce, bc. it goes really well over white rice or pasta, or quinoa, even without the chicken. This might even go well with pork instead of chicken.
Provided by karen2
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and pat dry chicken, sprinkly with salt and pepper.
- Heat Oil from tomatoes in a heavy skillet, over medium heat.
- Add chicken to skillet and saute until golden, about 4 minutes per side.
- Add garlic and stir 30 seconds--do not brown garlic.
- Add white wine, cream, pepper, and tomatoes, and bring to a boil.
- Cover skillet, reduce heat to medium-low, and simmer until chicken is just cooked through, about 3-5 minutes.
- Transfer chicken to plates.
- Add most of basil to sauce in skillet.
- Increase heat and boil until sauce thickens enough to coat spoon, and peppers and tomatoes are soft-about 2-5 minutes. (seems to take longer for me).
- Season sauce to taste with salt and pepper, spoon over chicken and top with fresh basil and serve.
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