Chicken In Creamy Sun Dried Tomato Sauce Food

CREAMY SUN-DRIED TOMATO SAUCE CHICKEN

Steps:

• In a large nonstick skillet heat olive oil over medium-high heat.
• Season chicken breasts with salt and pepper.
• Add chicken breasts to hot oil and cook 4 minutes; flip and continue to cook for 4 minutes or until browned on both sides.
• Remove chicken from skillet; set aside.
• Add onions, garlic and thyme leaves to skillet; cook for 3 minutes, stirring frequently.
• Stir in flour; mix until combined.
• Add broth and sun dried tomatoes.
• Return chicken to skillet; bring mixture to a boil.
• Turn heat down to a simmer; cover the skillet and continue to cook for 15 to 18 minutes, or until chicken is cooked through.
• Remove from heat.
• Serve.

SKILLET CHICKEN WITH CREAMY SUN DRIED TOMATO SAUCE

Steps:

• Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides of chicken with salt and pepper.
• Heat 1 1/2 Tbsp olive oil in a 12-inch skillet over medium-high heat.
• Add chicken (cover with a splatter screen if you have one) and cook about 4 - 5 minutes per side until center registers 165 degrees on an instant read thermometer.
• Transfer to a sheet of foil and wrap to keep warm, set aside.
• Heat remaining 1 Tbsp olive oil in skillet. Add shallot and saute until nearly soft, about 3 minutes, add garlic and saute 1 minute longer.
• Pour in 1 1/3 cups chicken broth, while scraping bottom to release browned bits.
• In a small bowl whisk together remaining 1 Tbsp broth with cornstarch then pour into skillet. Stir in sun dried tomatoes, season sauce with salt and pepper to taste.
• Bring to a light boil and allow to simmer 1 minute, stirring constantly. Add in cream and parmesan, stirring until parmesan has melted.
• Remove from heat, add chicken to skillet, spoon sauce over chicken. Top with basil and serve immediately.

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!

CREAMY TUSCAN GARLIC CHICKEN

Steps:

• In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
• Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

CHICKEN WITH CREAMY SUN DRIED TOMATO SAUCE

Steps:

• Breast: Cut chicken in half horiztonally to form 2 thin steaks.
• Sprinkle chicken with salt and pepper. Heat oil from sun dried tomat jar in a large skillet over high heat.
• Add the chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm.
• Add the garlic and cook for 15 seconds until light golden.
• Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
• Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.
• Mix in mustard, then add the chicken broth, cream, parmesan and sun dried tomatoes.
• Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese.
• Taste sauce and add more salt and pepper if needed.
• Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute.
• Serve immediately! Great served over mashed potato, Creamy Mashed Cauliflower or pasta. Or serve with bread on the side to mop up sauce!

SKILLET CHICKEN IN CREAMY SUN DRIED TOMATO SAUCE

Steps:

• In a large skillet over medium heat, melt butter. Add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.
• Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
• Return chicken to pan and spoon the sauce over the chicken. Top with cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Preheat oven to 400 degrees F. Season chicken thighs with salt and pepper, to taste. 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, about 2-3 minutes per side; set aside. Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately, garnished with basil, if desired.

CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE

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.

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.

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.

CROCK-POT CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE

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.

CREAMY SUNDRIED TOMATO AND CHICKEN PASTA

Steps:

• First, make the sauce:
• Combine cream cheese, milk, sun-dried tomatoes, and salt in food processor and blend until pureed. Set aside.
• In large skillet, heat 2 tablespoons of olive oil over medium-high heat.
• Cook chicken until cooked through. Remove from skillet and set aside.
• Meanwhile, start a pot of water to cook your pasta. You will want you pasta cooking while you are making the sauce.
• Add additional tablespoon of olive oil over medium-high heat.
• Add shallots and cook until softened, about 3-5 minutes.
• Add garlic and cook another minute.
• Add diced tomatoes and salt, and cook another 2-3 minutes.
• Return chicken to the skillet.
• Add cream sauce, and stir quickly so it incorporates well in the sauce.
• Let cook over medium heat for a few minutes.
• Drain pasta and reserve about 1/2 cup of pasta water.
• Add pasta to skillet with the sauce, and stir well to combine.
• Add spinach, stirring well until wilted.
• Add additional water if you feel the sauce needs thinned out. I added just a couple of tablespoons.
• Serve immediately and enjoy!

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.

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.

SUN-DRIED TOMATO BREADED CHICKEN WITH CREAM SAUCE

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.

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.