Chicken In Sun Dried Tomato Basil Sauce Food

CHICKEN THIGHS WITH SUN-DRIED TOMATO AND BASIL SAUCE

Steps:

• Heat a large, deep pan over medium-high heat and add a splash of oil.
• Brown the chicken thighs on both sides until they turn a deep golden brown and are cooked 3/4 way through.
• Remove the chicken from the pan and set aside.
• Add a bit more oil to the pan if necessary then saute the onion until soft and glossy.
• Remove the stalks from the basil leaves and chop finely. Reserve the leaves for later.
• Add the basil stalks and garlic to the onions and saute for 30 seconds before adding the sun-dried tomatoes. Saute for another minute then pour in the chicken stock and cream.
• Allow to come to a simmer then place the chicken back in the pan and cover.
• Allow to simmer for 10-20 minutes, checking regularly to make sure the liquid hasn't cooked away (top up with more stock if necessary), until the chicken is cooked through.
• At this stage, the sauce will probably have reduced but if you want more sauce (to serve with rice, for example), add another cup of stock (and more cream if you wish) then add the cornflour and milk mixture. Allow to simmer for 10 minutes until thickened.
• Slice the basil leaves and add them to the chicken along with the lemon juice, salt and pepper before serving.

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.

SUN DRIED TOMATO AND BASIL CHICKEN

Steps:

• Heat a large skillet with the olive oil over medium heat. While it is heating season the chicken with the salt, pepper and garlic powder.
• Once the skillet is hot, add the chicken and let cook without moving for 3-4 minutes. Then flip and cook an additional 3-4 minutes until the chicken has reached 165˚F internal temperature. Remove from skillet and set aside.Note: For best results, cook the chicken in a single layer without over crowding the pan. If you have too much chicken, cook the chicken in 2-3 batches by repeating this process.
• Reduce heat to low and add the butter to the skillet, once melted, add the flour and mix together. Add the garlic and cook 30-60 seconds.Mix in the chicken broth and bring the mixture to a simmer to thicken.
• Once thickened, slowly stir in the cream. Then add the salt, parmesan, sun dried tomatoes, and fresh basil.Add the chicken back into the sauce, and simmer for 3-5 minutes. Garnish with additional basil or parmesan if desired. Enjoy!

CHICKEN, BASIL AND SUN-DRIED TOMATO PASTA

Steps:

• Grill, steam or microwave chicken breasts until they are tender and cooked through.
• Cut into strips.
• Heat oil in a large pan, add onion and tomatoes; stir over heat until onion is soft.
• Add wine, bring to boil, reduce heat; simmer, uncovered for 1 minute
• Add tomato paste, sugar and fresh basil; stir until smooth.
• Add cream and chicken; stir over low heat until heated though.
• Spoon over freshly cooked pasta; garnish with basil.
• enjoy.

CREAMY CHICKEN, BASIL, AND SUN-DRIED TOMATO PASTA BAKE

Steps:

• Preheat oven to 350. Boil pasta according to package directions. Drain and place in baking dish.
• Rinse and pat chicken dry. Season both sides with salt and pepper.
• Heat large saute pan over medium heat. Add 1 teaspoon olive oil. Place chicken in pan, and cook 2 to 3 minutes per side, or until the chicken is browned. Remove from pan and place on a cutting board.
• In the same pan, melt butter, and add the rest of the olive oil. Add the garlic and onions. Cook for about 2 minutes, until the onions are soft.
• Stir in the tomatoes and 3/4 cup of the chicken broth or wine. Bring to a boil. Turn down and let simmer for about 10 minutes.
• Meanwhile, slice the chicken into 1/4-inch thick slices and place over pasta (the chicken will finish cooking in the oven).
• Stir in cream and 1/2 cup cheese into the tomatoes. Simmer over medium heat until the sauce thickens.
• Add the rest of the broth or wine if the sauce gets too thick. Stir in basil. Add salt and pepper to tast.
• Pour sauce over chicken and pasta. Sprinkle with remaining cheese.
• Bake uncovered for about 20 minutes, or until bubbling and golden brown.

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 TOMATO AND BASIL SAUCE

Steps:

• Cook the chicken pieces for 5 minutes over moderate-high heat.Set aside.
• Fry the onion with bacon and add the garlic.Cook for 5 minutes till bacon is browned.
• Add tomatoes, dried basil and oregano and sugar.
• Cook for 5 minutes or until slightly reduced .
• Add the chicken to the pan,simmer for 10 minutes and add Kalamata olives with fresh basil.
• Season with salt and pepper.

BAKED CHICKEN WITH SUN-DRIED TOMATO PESTO

Steps:

• Preheat oven to 500*F.
• Line a 13x9" baking pan with foil; arrange chicken in the pan.
• Combine the sun-dried tomatoes, 2 Tbsp.
• of the oil, basil, Parmesan cheese, garlic, and pepper in a food processor; whirl until smooth.
• Spread about half (around 1/4 cup) of the pesto over the chicken.
• Bake about 15-20 minutes, or until juices run clear; remove pan from oven.
• Heat the broiler.
• Spread the remaining pesto over the chicken; broil 6" from heat for 3-5 minutes, or until browned.