Chicken And Sun Dried Tomatoes In Cream Sauce Food

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE RECIPE BY TASTY

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!

CHICKEN AND SUN-DRIED TOMATOES IN 'CREAM' SAUCE

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.

CHICKEN WITH CREAMY SUN-DRIED TOMATO SAUCE

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, 3 minutes approximately.
• 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.
• Season with salt and pepper.
• Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Pat dry chicken and season with salt and pepper.
• Heat oil in a heavy skillet over moderately high heat and brown chicken, turning once, for about 6 minutes (chicken will not be completely cooked at this point).
• Transfer chicken to a plate.
• Add garlic, tomatoes and pepper flakes to the skillet and saute until garlic is pale gold, approximately 1 minute.
• Add broth, cover, and bring to a boil.
• Add chicken to skillet, cover and simmer for 4-5 minutes (until cooked through).
• Transfer chicken to a platter with tongs and keep warm. Loosely cover with foil.
• Stir cream and 2 tbsp basil into sauce in skillet and bring to a simmer.
• Transfer sauce to a heatproof bowl and puree with a hand blender.
• Add water if necessary to reach desired consistency.
• Season sauce with salt and pepper.
• Serve chicken with sauce on top and sprinkle each cutlet with 2 tablespoons basil.

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

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.

MOSTACCIOLI WITH SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Boil the pasta in salted water until al dente, about 6 to 8 minutes. Drain and put into a large bowl.
• Meanwhile, while the pasta is cooking, in a large saute pan over medium-high heat, heat 2 tablespoons olive oil and cook the ground beef and sausage until browned and cooked through. Remove the mixture from the pan and add to the pasta bowl. Add the remaining olive oil to the pan and saute the peppers and onion until golden brown and tender. Using a slotted spoon, transfer the peppers and onions to the pasta bowl. Heat the sauce in a saucepan and then pour it over the pasta mixture and toss to coat. Serve hot.
• To make Sun-Dried Tomato Cream Sauce:
• Heat the olive oil in a large saute pan over medium-high heat. Cook the sun-dried tomatoes and onion for 5 minutes. Add the tomato, garlic, chicken stock, tomato juice, and crushed red pepper and simmer to reduce by 1/4. Add the heavy cream and cook for 1 more minute, then carefully transfer to a food processor or blender. Puree the sauce until smooth. Serve the sauce warm or store in the refrigerator until ready to use.

SUN-DRIED TOMATO AND SPINACH CREAM SAUCE

Steps:

• Saute` chicken breast pieces and set aside.
• In a very large skillet or pot, saute` spinach, sun-dried tomatoes, and green onions in olive oil for 5 minutes or until the white of the onions are translucent. Add the garlic and basil. Continue to saute` for 1-2 minutes. You may need to add a bit more olive oil if the mixture is dry. Add the flour and saute until very light brown.
• Add the wine, slowly, constantly stirring until thickened. Add the chicken stock and simmer 10-15 minutes.
• Stir in the cheeses until melted.
• Add the cream and butter at the end, heating only until butter is melted and cream is warmed. Top over the pasta of your choice and Parmesan cheese if you like.

CHICKEN BREASTS WITH SUN-DRIED TOMATO-CREAM SAUCE

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.

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

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.

CHICKEN BREASTS IN SUN-DRIED TOMATO CREAM

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.

BRAISED CHICKEN IN SUN-DRIED TOMATO CREAM SAUCE

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.