Crock Pot Chicken In Creamy Sun Dried Tomato Sauce Food

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.

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.

CROCK POT CHICKEN WITH SUN-DRIED TOMATOES

Steps:

• Slice tomatoes into julienne strips.
• Combine with remaining ingredients in a 3-4 quart crock pot.
• Cook on LOW for 8-9 hours or until chicken is thoroughly cooked and no longer pink in center.
• Serve with hot cooked polenta or rice.

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Pat chicken dry and season with salt and pepper.
• Heat oil in 12-inch heavy skillet over moderately high heat until hot but not smoking.
• Brown chicken, turning once, about 6 minutes total (chicken will not be cooked through).
• Transfer chicken with tongs to a plate.
• Add garlic, tomatoes, and red pepper flakes to skillet and saute, 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, bring to a boil, covered.
• Add chicken to skillet, with the juices on plate, and simmer, covered, until just cooked through, 4-5 minutes.
• Transfer chicken to a platter and keep warm, loosely covered with foil.
• Stir cream and 2 tablespoons basil into sauce and bring just to a simmer.
• Transfer sauce to deep heatproof bowl and puree with an immersion blender until almost smooth (or blend sauce in a blender).
• 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 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.