CREAMY SUN-DRIED TOMATO CHICKEN BREASTS
Skinless, boneless Chicken Breasts with Creamy Sun-Dried Tomato Sauce cooked in a skillet. Easy, one-pan recipe. Chicken breasts are tender, moist and never dry thanks to a rich, silky creamy sauce. Make the sauce by roasting garlic and sun-dried tomatoes in the skillet, adding the cream, shredded Mozzarella cheese, and just the right amount of spices (basil and crushed red pepper)! One of the best ways to cook chicken breasts!
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
- In a large pan, on medium heat, saute garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.
- Remove sun-dried tomatoes and garlic from the pan, leaving the olive oil in the pan.
- Add chicken breasts, halved horizontally, salted and lightly covered in paprika (for color).
- Cook the chicken on medium heat for about 5 minutes on each side.
- Cover the pan with the lid, remove from heat, and let the chicken sit, cooking in its own juices, with heat off, until completely cooked through and no longer pink in the center.
- Remove the chicken from the skillet. Chicken could have released juices - in my case it was 1/2 cup of juices. Remove the juices from the skillet, to avoid greasiness.
- To the same skillet (from which you removed the chicken and the juices), add back sun-dried tomatoes and garlic.
- Add 1 cup of heavy cream, bring to boil.
- Add 1 cup of mozzarella cheese, immediately reduce to simmer, constantly stirring to melt the cheese.
- Add 1 cup of milk gradually, whisking until nice and smooth, while on simmer.
- Add basil and crushed red pepper - mix to combine.
- Add cooked chicken breasts. Season with salt. Reheat until warm.
Nutrition Facts : Calories 632 kcal, Carbohydrate 30 g, Protein 39 g, Fat 41 g, SaturatedFat 20 g, Cholesterol 182 mg, Sodium 463 mg, Fiber 5 g, Sugar 19 g, ServingSize 1 serving
CHICKEN BREAST WITH SUN-DRIED TOMATOES
Sun-dried tomatoes provide intense flavor in this delightful chicken entree. If you have all the ingredients for this dish ready before you start to cook, the recipe comes together quickly.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Bring 1/2 cup broth to a boil; remove from the heat. Stir in sun-dried tomatoes; let stand for 10 minutes. In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and 1 teaspoon garlic for 1 minute. Stir in the remaining broth; cook 2 minutes longer or until mushrooms are tender. Remove mushroom mixture and set aside., Rub chicken with remaining garlic. In the same skillet, brown chicken in oil for 3 minutes on each side. Stir in tomato mixture; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear. Remove chicken; slice and keep warm., In a small bowl, combine the cornstarch, basil, salt and pepper. Stir in milk until smooth; add to tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in mushroom mixture. Spoon over chicken. Serve with pasta if desired.
Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 416mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN BREASTS WITH SUN-DRIED TOMATOES
Make and share this Chicken Breasts With Sun-Dried Tomatoes recipe from Food.com.
Provided by HeatherN
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Soak sun dried tomatoes in 1 cup chicken broth for 30 minutes.
- Cook the mushrooms, onion and 2 cloves of garlic in 2 Tbsp of chicken broth for 3 minutes. Set aside.
- Cook chicken and other 2 cloves of garlic in olive oil over medium heat until brown on both sides, sprinkling with meat tenderizer and pepper. Add the tomato mixture and simmer over low heat for 10 minutes. Remove chicken from the skillet, slice into thin strips and keep warm.
- Add pasta to boiling water so it will cook while the chicken is simmering.
- Combine the milk, cornstarch and basil. Add to the tomato mixture. Boil and stir for one minute. Stir in the chicken and mushroom mixture.
- Sauce can be served over the pasta, or stir the pasta right in with the sauce.
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.
GRILLED SUN-DRIED TOMATO STUFFED CHICKEN BREASTS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
- Make the garlic-tomato oil: Mix the sun-dried tomato oil and garlic in a bowl; season with salt and pepper.
- Season the pounded chicken on both sides with salt and pepper and brush with half of the garlic-tomato oil; top with the zucchini, chopped sun-dried tomatoes, mozzarella and basil, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining garlic-tomato oil.
- Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.
CHICKEN WITH SUN-DRIED TOMATOES, FETA AND SPINACH IN PHYLLO CUPS
* You will need a muffin tin - a 6 portion tin for large muffins or a traditional 12 portion tin - to prepare this recipe. Disposable muffin tins in both sizes are available in many large markets on baking aisles.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.
- To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
- To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.
CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED TOMATOES
Steps:
- Preheat oven to 375 degrees F. In a medium bowl, mix goat cheese, tomatoes, shallot, garlic, and the 3 to 4 leaves of basil.
- Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long horizontal slit into the thick side of chicken breast. Move knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper.
- Heat oil in large ovenproof skillet over high heat. Add chicken, skin-side down; cook for 3 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170 degrees F), about 10 minutes.
- Meanwhile, in a heavy small saucepan, melt butter over medium heat. Remove from heat and stir in lemon juice. Slice chicken and place on a serving plate. Drizzle lemon butter over chicken. Garnish with additional basil.
SUN DRIED TOMATO CHICKEN
This chicken dish is easy to prepare, has a ton of flavor, and goes very well over pasta.
Provided by JS_UPenn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
- Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.
- Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.
Nutrition Facts : Calories 302 calories, Carbohydrate 7.3 g, Cholesterol 108.7 mg, Fat 13 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 4.3 g, Sodium 450.3 mg, Sugar 2.9 g
CHICKEN WITH SUN-DRIED TOMATOES & OLIVES
Based on a Martha Stewart Everyday Food recipe, this is a quick dish recipe that has clean lines and flavors. Though baked, the chicken ressembles poached chicken The Mediterranean inspired ingredients couple well with couscous and a simple green salad.
Provided by justcallmetoni
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Using a paring knife, cut the peel from the lemon taking care to leave not include the white pith. (Should you trim off pith, go ahead and remove it from the back of the peel.) Slice the peel into matchstick pieces.
- In a small saucepan, bring the water to a slow boil. Add the peel and sun-dried tomatoes. Cook 6-8 minutes until the tomatoes are soft. Remove the peel and tomatoes and place them on a paper towel or clean kitchen cloth. Reserve 1/4 cup of the broth for later. (I like to use the rest to make couscous or rice, otherwise you can discard.).
- Preheat oven to 400 degrees.
- To prepare chicken breasts, pound any thick ends. Rub with 2 teaspoons of olive oil and season with pepper and garlic powder. Use more than stated if desired. Place chicken breasts in a covered baking dish skinned side up.
- Cut the tomatoes into 1/4 inch thick strips. Mix tomatoes, lemon and olives together with the remaining teaspoon of olive oil and pour on top of the chicken.
- Squeeze juice from 1/2 lemon over the dressed chicken. Add the reserved 1/4 cup of tomato broth to the bottom of a baking dish and cover with top or aluminum foil. Bake for 20-22 minutes, or until juices run clear.
SUN-DRIED TOMATO-GLAZED CHICKEN BREASTS
Oven-baked chicken breasts turn out tender, moist and flavorful when topped with sun-dried tomatoes, cream cheese and a sprinkling of Parmesan.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Process egg, cream cheese and tomatoes in food processor until blended.
- Place chicken in 2-qt. baking dish sprayed with cooking spray; top with cream cheese mixture. Sprinkle with Parmesan.
- Bake 20 min. or until chicken is done (165°F).
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 155 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
CHICKEN BREASTS STUFFED WITH FONTINA AND SUN-DRIED TOMATO SAUCE
Make and share this Chicken Breasts Stuffed With Fontina and Sun-Dried Tomato Sauce recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- TO MAKE CHICKEN:
- Cut a pocket in each chicken breast.
- Place the cheese, sun-dried tomato, and basil in the pocket. In a large sauté pan over medium heat, heat the oil.
- Season the chicken breasts with salt, then lightly dredge them in flour.
- Sauté the chicken breasts until lightly browned on both sides.
- Transfer the chicken to a baking sheet and bake for 20 minutes.
- FOR TOMATO SAUCE:.
- In a medium saucepan over medium heat, heat the oil.
- Add the shallots and sauté for 1 minute.
- Then add the garlic and the sun-dried tomatoes and cook for 5 minutes.
- Add the chicken broth, and bring it to a boil, and continue boiling until the liquid is reduced to half the original volume, about 3/4 cup.
- Place the mixture in a blender.
- Add the basil and cayenne, then process until smooth.
Nutrition Facts : Calories 340.7, Fat 21.6, SaturatedFat 7.4, Cholesterol 67.1, Sodium 867, Carbohydrate 11.8, Fiber 0.9, Sugar 0.8, Protein 24.4
ITALIAN SUN-DRIED TOMATO CHICKEN BREASTS
Delicious sun-dried tomato chicken breasts - perfect for Italian cuisine made in slow cooker
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h15m
Yield 4
Number Of Ingredients 5
Steps:
- Place all ingredients in 2- to 4 1/2-quart slow cooker.
- Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 225, Carbohydrate 16 g, Cholesterol 75 mg, Fiber 4 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 650 mg
EASY CHICKEN FETTUCCINE WITH SUN-DRIED TOMATOES
Dinner can be on the table in less than half an hour with this quick, easy, and delicious recipe. Great for a busy weeknight dinner. Serve with a side salad and some garlic toast for a complete meal.
Provided by Yoly
Categories Main Dish Recipes Pasta Chicken
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, toss chicken tenders and Cajun seasoning in a bowl until well seasoned.
- Melt butter in a skillet over medium-high heat and saute chicken until browned, 7 to 8 minutes. Add cream, sun- dried tomatoes, green onions, Parmesan cheese, salt, basil, black pepper, and garlic powder. Cook and stir until completely heated, 2 to 3 minutes.
- Drain fettuccine. Serve chicken and sauce over the cooked fettuccine.
Nutrition Facts : Calories 1010.5 calories, Carbohydrate 49.5 g, Cholesterol 325 mg, Fat 64.6 g, Fiber 3.4 g, Protein 59.3 g, SaturatedFat 37.1 g, Sodium 1366.1 mg, Sugar 2.5 g
SUN-DRIED TOMATO CHICKEN
Impress your family with Sun-Dried Tomato Chicken from My Food and Family! Bacon meets better-for-you in this smart and savory chicken dish. Sun-dried tomato vinaigrette, herbs and fresh tomatoes create unforgettable flavor everyone will love in our Sun-Dried Tomato Chicken recipe.
Provided by My Food and Family
Categories Home
Time 32m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
- Add chicken to skillet; cook on medium-high heat 2 min. on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 4 to 5 min. on each side or until done (165ºF).
- Transfer chicken to platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 min. or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
CHICKEN WITH OLIVES AND SUN-DRIED TOMATOES
Common pantry items really bring flavor to simple chicken breasts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 6
Steps:
- In a small saucepan, bring 3 cups water to a boil; add tomatoes and lemon zest. Reduce to a simmer; cook until tomatoes have softened, 5 to 8 minutes. Drain, and pat dry with paper towels. Slice tomatoes into 1/4-inch strips.
- In a medium bowl, toss tomato mixture with olives, 1 teaspoon oil, 1/4 teaspoon salt, and a pinch of pepper.
- Rub chicken all over with remaining tablespoon oil; season generously with salt and pepper. Place chicken in a 9-by-13-inch baking dish; sprinkle with tomato mixture.
- Cover tightly with foil; refrigerate until ready to use, up to overnight.
- Preheat oven to 450 degrees. Bake (covered with foil) 20 minutes. Remove from oven; let stand 5 minutes before serving.
Nutrition Facts : Calories 328 g, Fat 13 g, Fiber 1 g, Protein 47 g
CHICKEN BREASTS IN FOIL WITH SUN-DRIED TOMATOES AND OLIVES
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place rack in center of oven, and preheat to 450 degrees. Combine olives, sun-dried tomatoes, their oil and fresh herbs in bowl.
- Fold 12 squares of aluminum foil in half to make creases at center, unfold, and lightly coat shiny sides with teaspoon of vegetable oil on each. Lightly salt and pepper chicken breasts on both sides. Place each breast on shiny side of a piece of foil, just to one side of crease. Spoon tomato mixture over each breast, leaving 1/4-inch border around edges.
- Loosely fold foil over chicken, then crimp edges of packet to seal it tightly. Place packets on baking sheet, and bake on center rack for 20 minutes. Remove from oven, and let stand for 5 minutes. To avoid possibility of burning by steam, cut slit in packets before opening them.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 14 grams, Carbohydrate 6 grams, Fat 18 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 548 milligrams, Sugar 3 grams, TransFat 0 grams
STUFFED CHICKEN BREAST WITH VEGGIES AND SUN-DRIED TOMATO
The multiple flavors in the stuffing blend well together and keep the breast moist and tender. My favorite chicken recipe--goes great with steamed asparagus and steamed potato.
Provided by bggio
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
- Salt and pepper breast on both sides to taste.
- Heat olive oil in a frying pan and add onion, pepper, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.
- Now add spinach and basil leaves until spinach softens.
- Remove combination from frying pan and place in a bowl to add the feta cheese, the last garlic clove, salt and pepper to taste; mix completely.
- Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string.
- Grease a cookie sheet with butter (any pan will do) and place in the oven for 20-25 minutes.
Nutrition Facts : Calories 455.5, Fat 29.1, SaturatedFat 10.9, Cholesterol 128.5, Sodium 629, Carbohydrate 9.3, Fiber 2.3, Sugar 5.2, Protein 39.1
SUN-DRIED TOMATO CHICKEN
My husband likes to order a particular chicken entree at a local restaurant, so I created a lighter version he can enjoy at home. The sun-dried tomatoes are wonderful combined with the goat cheese. We serve it with a green salad and Italian bread. -Anna Rhyne of Anderson, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion and garlic in butter for 3-4 minutes or until tender. Stir in the tomatoes, wine or broth and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is absorbed, stirring occasionally. Remove from the heat; stir in basil., Flatten chicken to 1/4-in. thickness. Spread each with 1/4 cup tomato mixture to within 1/2 in. of edges. Crumble goat cheese over tomato mixture. Roll up jelly-roll style, starting with a short side; secure with a toothpick or small metal skewer. Sprinkle with salt and pepper. , Place chicken in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until juices run clear. Spoon pan juices over chicken and remove toothpicks before serving.
Nutrition Facts : Calories 299 calories, Fat 11g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 622mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 39g protein. Diabetic Exchanges
CHICKEN BREASTS WITH SUN-DRIED TOMATO AND GARLIC CRUST
Categories Chicken Garlic Poultry Tomato Bake Dinner Fall Spring Winter Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine breadcrumbs, sun-dried tomatoes, 2 tablespoons oil reserved from tomatoes and garlic in processor. Using on/off turns, process until tomatoes are coarsely chopped. Season to taste with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)
- Preheat oven to 375°F. Sprinkle chicken with salt and pepper. Heat 1 1/2 tablespoons oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken, skin side down, and cook until skin is crisp and golden, about 5 minutes.
- Transfer chicken, skin side up, to heavy rimmed baking sheet. Spoon breadcrumb mixture atop chicken, dividing equally and pressing to adhere. Bake until chicken is cooked through, about 30 minutes.
- Place chicken on plates 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.
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SUN-DRIED TOMATO CHICKEN RECIPE - NATASHASKITCHEN.COM
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4.9/5 (45)Total Time 35 minsCategory EasyCalories 766 per serving
- Place the sun-dried tomatoes and water in a blender or smoothie cup and process for 60-90 seconds, until it resembles tomato sauce.
- Heat the oil in a skillet over medium-high heat. Place the chicken in the skillet, skin side down. Cook for 5 minutes, until deep golden brown and crispy.
- Flip the chicken and fry for an additional 5 minutes. Reduce the heat to medium-low and remove the chicken from the skillet.
- To the same skillet, add the sun-dried tomato mixture. Cook for about 3-4 minutes. Add the cream, Parmesan cheese, salt, pepper, and red pepper flakes. Stir.
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