BRAISED CHICKEN IN SUN-DRIED TOMATO CREAM SAUCE
Definitely make extra sauce, bc. it goes really well over white rice or pasta, or quinoa, even without the chicken. This might even go well with pork instead of chicken.
Provided by karen2
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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 OVEN BRAISED FRENCH BASIL CHICKEN
Number Of Ingredients 14
Steps:
- Set Global Sun Oven out to preheat. Heat the oil in a skillet over medium-high heat. Add the onions; cook until softened, about 5 minutes. Stir in the garlic, Herbes de Provence, salt, and pepper. Add the flour and cook, stirring for 1 minute. Add the broth and the tomatoes and bring to a boil. Stir in the artichoke hearts and remove from heat. Arrange the chicken pieces evenly over the bottom of a roasting pan or baking dish and pour the tomato mixture over them. Cover and cook in the Sun Oven until the chicken is fork tender, 1 to 1 1/2 hours. Stir in the red pepper and basil; continue cooking until the pepper is tender, about 20 minutes.
Nutrition Facts : Nutritional Facts Serves
SUN-DRIED TOMATO, PINE NUTS AND BASIL STUFFED CHICKEN BREASTS
This healthy meal is very flavorful quick and easy. Chicken stuffed with fresh basil, pine nuts, sun dried tomatoes with a syrupy balsamic sauce.
Provided by Rita1652
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Rub pepper & salt over the breasts. Place 2 slices of tomato 1 teaspoon pine nuts and about 4 basil leaves in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close. Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
- Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
- Remove the chicken breasts from the skillet and keep in a warm oven or under a foil tent. Continue to cook the sauce until it is reduced to a thick syrup.
- Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast. Garnish with fresh basil.
Nutrition Facts : Calories 242, Fat 10.7, SaturatedFat 1.7, Cholesterol 76.9, Sodium 289.4, Carbohydrate 7.7, Fiber 0.7, Sugar 4.7, Protein 27.4
FRENCH STYLE BASIL CHICKEN
I had this recipe at a party last night and was so stoked by it, I had to post it. Thanks to Jim for the recipe! It is a lovely chicken dish with white wine, sage, basil and onions, that give the chicken a heavenly flavor. Topped with a creamy basil sauce, it is to die for.
Provided by TJW2725
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put the sage leaves in a pan along with the onions, the white wine and the chicken broth.
- Bring to a rolling boil, and continue to boil until the sauce is reduced to 3/4 cup, about 8-10 minutes.
- Remove from the heat and let cool.
- Lay the pieces of chicen in a flat pan or in an airtight plastic bag and use this cooled sauce to marinate the chicken covered overnight in the fridge, or at least 6 hours.
- The next day, preheat the oven to 325°, remove chicken from the marinade, reserving the marinade, and pat dry.
- Put chicken in oven for about 35-45 minutes or until the juices run clear.
- Meanwhile, strain the marinade, discarding the onions, and leaves.
- Put in a suacepan and bring to a rolling boil, and boil for about 10-15 minutes, or until reduced by 1/3.
- Take half of the cream, and blend it together with the basil leaves in the blender until very smooth, and a bit pasty.
- Add this to the sauce, along with the other half of the cream, and reduce heat to low and keep warm until the chicken in done.
- Serve this sauce over the chicken, with rice.
Nutrition Facts : Calories 595.5, Fat 40.4, SaturatedFat 13.2, Cholesterol 211.4, Sodium 275.9, Carbohydrate 4.7, Fiber 0.5, Sugar 1.8, Protein 40.6
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